Mini Sour Cream Pound Cakes
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These mini sour cream pound cakes are rich and creamy.
Ingredients
  • ¼ cup (50 grams) granulated sugar
  • 4 tablespoons (60 grams) unsalted butter, at room temperature
  • ½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • ¼ teaspoon Nielsen-Massey Pure Almond Extract
  • 1 large egg + 1 large egg yolk
  • 3 tablespoons (45 mL) full-fat sour cream
  • ½ cup (60 grams) all-purpose flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
Instructions
  1. Preheat oven to 375°F. Place cupcake liners in four cups along the edge of a muffin pan.
  2. 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.
  3. Sprinkle the flour, baking powder, and salt on top of the wet ingredients. Beat until just combined; do not overmix.
  4. 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.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2015/06/mini-sour-cream-pound-cakes/