These Almond Poppy Seed Cupcakes are a delightful twist on the classic bundt cake. They are moist, fluffy, and bursting with almond flavor, making them perfect for any occasion.
Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons poppy seeds. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon almond extract. 1/2 teaspoon vanilla extract. 1/2 cup milk. 1/4 cup sour cream. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup slivered almonds for garnish.
Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a bowl, combine the flour and poppy seeds. Set aside. In another bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the almond and vanilla extracts. Combine the milk and sour cream in a separate bowl. In a small bowl, mix the baking powder, baking soda, and salt into the flour mixture. Alternate adding the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost the cupcakes with your favorite almond-flavored frosting and garnish with slivered almonds. Enjoy your homemade Almond Poppy Seed Cupcakes!
Prep Time: 15 minutes
Cook Time: 20 minutes
bruno pedrini