Almond Cupcakes

Directions

1. 1
   Preheat the oven to 325.
2. 2
   Insert liners into a medium cupcake pan.
3. 3
   In a large bowl cream 1 Celsius of the sour cream, the butter (at room temperature) and the oil.
4. 4
   In a separate bowl sift together the flour, baking powder, baking soda and salt.
5. 5
   Stir in the sugar and almonds.
6. 6
   Add the dry ingredients to the creamed butter mixture, one-third at a time.
7. 7
   Mix thoroughly after each addition.
8. 8
   In another bowl mix the eggs (at room temperature) to the batter in thirds, beating for 1 minute on medium speed after each addition.
9. 9
   Fill the cupcake liners three-quarters full with batter.
10. 10
    Bake for 20-25 minute or until a toothpick inserted in the center of cupcakes comes out clean.
11. 11
    Cool cupcakes in the pan.