2 cups all purpose flour
1-2/3 cups of white sugar
1/4 teaspoon salt
2 ounces quality white chocolate
1/2 cup water
1 cup of sour cream
2 teaspoons vanilla
1-1/2 teaspoon baking soda
Almond Buttercream Icing (recipe follows)
Preheat oven to 350°F.
Melt chocolate with butter. Stir until smooth. Add water.
Mix together flour,sugar, salt and baking soda.
Mix together sour cream, vanilla and eggs, add butter chocolate mixture and flour. Beat with either a machine mixer or hand mixer. Pour into muffin tin lined with paper cupcake liners. Bake for approximately 20 to 25 minutes.
Yield: 24 cupcakes
Source: Ann Thibeault (Thibeault's Table)
Almond Buttercream Icing
1 cup butter, softened
6 - 8 cups confectioners sugar
1/2 cup whole milk
2 teaspoons almond extract
In a large mixing bowl, place the butter, 4 cups of the confectioners' sugar, then the milk and the almond extract. On medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.
Adapted from More from Magnolia, copyright 2004