This recipe is courtesy of zoecuisine.com
1 1/2 sticks of butter at room temperature
1 cup granulated sugar
3 eggs at room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3-5 minutes or until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs one at a time, scraping the bowl down once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled, don't be concerned!
In a separate bowl, sift the flour, salt, baking powder and soda together. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 batches, beginning and ending with the dry ingredients. Mix until just combined. Make sure to scrape all the flour off the sides of the bowl into the batter.
Line mini cupcake tins with paper cupcake cups. Spoon a heaping teaspoon full of batter into each cup. The cups should be filled about 3/4 of the way to the top with batter. Bake for about 13-15 minutes or until a toothpick comes out clean when inserted into the center. Let cool completely before frosting.
Makes approx 30 mini cupcakes or 1 - 9" round cake.
1/2 cup heavy cream
4 oz (1 large bar) good quality semi-sweet or bittersweet chocolate, chopped
Place chopped chocolate in a medium size mixing bowl. In a small saucepan heat the cream until boiling. Remove from heat and pour the hot cream directly over the chocolate. Stir with a rubber spatula until completely incorporated and smooth.
Dip the cupcakes into the ganache while it is still warm. It will harden when it cools.