Old Fashioned Cupcakes

These cupcakes are perfect for any summer celebration but I adore them during Fourth of July. The color from the homegrown strawberries is just perfect for the holiday.

Ingredients – Cupcakes

1 ½ cups all purpose flour

1 tablespoon corn starch

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 eggs, room temperature

¾ cup sugar

1 teaspoon almond extract

½ cup vegetable oil

1/3 cup milk

1/3 cup sour cream

Ingredients – Frosting

1 cup heavy whipping cream

1 tablespoon honey

12 small strawberries for topping

Directions – Cupcakes

Preheat oven to 350ºF.

In a medium bowl whisk together flour, corn starch, baking powder, baking soda and salt. Set aside.

In the bowl of the Kitchen Aid Stand Mixer add the eggs and mix on medium speed for 30 seconds. Add sugar and mix for another 30 seconds. Then add the oil and almond extra and mix for another 30 seconds. Now add the milk and sour cream and mix for 1 – 2 minutes until ingredients are well mixed.

Reduce the mixer speed and slowly add in the flour mixture.

Pour batter into a 12 slotted muffin tin with paper liners filling each slot 2/3 full.

Bake cupcakes for 22 minutes.

Let cool in tin for a few minutes and then remove and let finish cooling on a wire rack.

Directions – Frosting

Add heavy whipping cream to bowl of the Kitchen Aid Stand Mixer. Using the whisk attachment mix on high for 3 – 5 minutes or until whipping cream begins to form soft peaks. Add the honey and mix 30 seconds more. 

Once cupcakes have cooled cover with whipping cream and garnish with a strawberry. 




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