The Pittsburgh Penguins are playing in the Stanley Cup finals, and being a huge (and highly superstitious) hockey fan, I’m taking the series one game at a time. I actually baked these on Thursday night before game five, which we lost…but Mike’s coworkers still enjoyed them at the office the next day. We’re playing again tonight, and I’ll be in front of my television, hoping for victory.
These cupcakes are incredibly easy to make, and the recipe could be easily doubled (or tripled, even) to accommodate your sports-related celebrations (or hopes, for that matter). Just pick the frosting color and embellishments of your choice. Next time, I’ll add some black sprinkles.
Crazy Almond Cupcakes
Ingredients
- 1 1/2 cup plus 3 tablespoons flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 5 tablespoons vegetable oil
- 1 cup water
Preparation
Preheat oven to 350 degrees. Line a 12-cup cupcake tin with paper liners; this recipe makes 12 cupcakes.
In a large bowl, mix flour, sugar, baking soda, and salt; make three wells for wet ingredients.
Add vinegar to the first well, vanilla to the second well, and vegetable oil to the third well. Add water and mix until smooth.
Using a 1/4 cup measuring cup, scoop batter into prepared cupcake wells.
Bake for 18-20 minutes, until a cake tester comes out clean. Remove from oven and remove cupcakes from pan immediately, cooling completely on a wire rack before frosting.
Gold Vanilla Almond Buttercream
Ingredients
- 6 tablespoons unsalted butter, softened
- 2 3/4 to 3 cups powdered sugar
- 3/4 tablespoon vanilla extract
- 3/4 tablespoon almond extract
- Golden yellow food coloring
Preparation
In a mixing bowl, beat butter for about 1 minute.
Add powdered sugar and beat on low speed until all of the sugar is fully incorporated into the butter; this will take a few minutes.
Add vanilla extract and almond extract, beating well to combine. Taste; add more extract if desired.
Add golden yellow food coloring in small amounts, tinting to desired shade.
Frost cake or cupcakes and store at room temperature for up to three days.
amy bakes in the 'burgh 