Cakes:
3 eggs
½ cup oil
1 cup sour cream
1/3 cup buttermilk
1 tsp vanilla
1 tsp almond extract
2 TBS white sugar
½ TBS brown sugar
1 TBS cinnamon
Cinnamon Buttercream:
8 ounces cream cheese, softened
½ cup butter
4 cups powdered sugar
2 tsp milk (if needed)
3 tsp cinnamon
1 ½ tsp vanilla
Cinnamon-sugar to decorate
1. Preheat oven to 350℉ and line muffin tins with cupcake liners (about 24). Spray liners with nonstick cooking spray if desired.
2. In a large bowl, mix oil, eggs, vanilla and almond together. Sift (for easy mixing) in about ½ of the of the cake mix and stir only until combined. Add buttermilk and sour cream. Sift in the last half of the cake mix and fill cupcake liners ¼ full.
3. Combine sugar, brown sugar and cinnamon in a small bowl and sprinkle generously over batter. Fill liners again over the cinnamon mixture with batter until ¾ full.
4. Bake for 18-22 minutes or until a knife inserted comes out clean. Let cool completely.
5. To make Cinnamon Buttercream; Beat cream cheese and butter for 2 minutes. Then add powdered sugar, milk, cinnamon and vanilla. Let beat for 3-5 minutes. If too stiff—add more milk. If too thin—add more powdered sugar. Pipe onto cooled cupcakes and sprinkle cinnamon sugar on top if desired.
No comments:
Post a Comment