Ingredients Jump to Instructions ↓

  1. 2 c All-purpose flour

  2. 1 ts Baking powder

  3. 1/2 ts Baking soda

  4. 1/4 ts Salt

  5. 1/2 c Butter

  6. 1 c Sugar

  7. 2 lg Eggs; beaten

  8. 2/3 c Buttermilk; or sour milk

  9. 1 ts Almond extract

  10. Truffle filling: 6 tb Sugar

  11. 2 Baking chocolate;

  12. 2 oz

  13. 3 Eggs

  14. 1 ts Vanilla extract

  15. 1953 Pillsbury Bakeoff Sift together the flour, baking powder, soda and salt. Cream together the eggs, butter and sugar until very creamy and light. Add buttermilk or sour milk, almond and vanilla extracts. Add flour mixture and beat until very smooth, by hand or electric mixer. Divide batter into small muffin cups that have been well greased, or use paper liners. Bake in preheated

  16. 375 degree oven for 20-25 minutes. Remove from pans and cool. Cut a cone from center of cupcakes and fill with truffle filling. Crumble the cone you removed from cupcakes and toast until broiler until golden brown. Sprinkle over filling in cupcakes. Truffle Filling: Heat

  17. 3 tablespoons sugar and 2 squares chocolate until melted; cool Add

  18. 3 egg yolks, one at a time, beating thoroughly after each. Blend in

  19. 1 teaspoon vanilla. Beat

  20. 3 egg whites until soft peaks form. Add

  21. 3 tablespoons sugar gradually and beat until stiff peaks form. Fold in cooled chocolate mixture. Pat Dwigans --


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