Almond – Butter Cup Cake

1. Preheat oven to 350°F.
2. Line standard cupcake tray with paper or foil liners.
3. In a bowl, whisk together flour, sugar, baking powder and salt and set aside.
4. In a mixing bowl, add butter, sour cream, egg and egg yolks, vanilla and almond extracts; beat at medium speed until smooth using electric beater.
5. Add the flour mixture little by little into the batter and beat at medium speed until smooth and fluffy; Don't forget to scrape down sides of bowl occasionally.
6. Pour batter upto ¾ portion of each cupcake mould of the prepared tray, drop some chopped almonds over it.
7. Bake until cupcake tops are light golden color or skewer inserted into center comes out clean, 20 to 24 minutes.
8. Remove the cupcakes from tray and transfer to wire rack and allow to cool.

Yield: Makes about 12 cup cakes