Ingredients
2 cups (1 lb) (454 g.) butter
2 cups (473 ml) water
4 cups (403 g.) all-purpose flour
3 cups (583 g.) sugar
4 eggs, beaten
1 cup (122 g.) sour cream
1 teaspoon almond extract
1 Tablespoon plus 2 tsp. vanilla extract
1 1/2 teaspoons salt
1 teaspoon baking soda
Preparation
Preheat oven to 350 degrees. In a large saucepan bring the butter and water to boil. Remove from heat and add sugar, stir it till dissolved, then add sour cream, eggs and extracts. Stir until well combined. Add the flour, salt and baking soda then stir until well mixed.
Pour the batter into a large container with a pour spout, like a large measuring cup. Pour the batter into muffin tins lined with cupcake wrappers. Bake for 18-22 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Cool cupcakes on wire racks. Frost them when totally cool.
