Dessert For Two: Small Batch Cookies, Brownies, Pies, and Cakes by Christina Lane

Author:Christina Lane [Lane, Christina]
Language: eng
Format: epub, mobi, pdf
Publisher: Countryman Press
Published: 2015-02-06T22:00:00+00:00

PREHEAT THE OVEN TO 375°F. Place cupcake liners in four cups along the edge of a muffin pan.

In a medium-size bowl, using an electric mixer on medium speed, cream together the sugar and butter for 1 minute. Add the vanilla and almond extract and beat until combined. Next, add the whole egg, egg yolk, and sour cream and beat until combined.

Sprinkle the flour, baking powder, and salt on top of the wet ingredients. Beat until just combined; do not overmix.

Divide the batter equally among the prepared muffin cups. Bake for 16 to 18 minutes. It’s okay to remove the pound cakes when moist crumbs cling to a toothpick inserted into the center of a cake, and the tops appear slightly damp. Let cool in the pan for 5 minutes, and then allow to cool completely on a cooling rack.

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