-
Whisk half and half, vanilla extract, and almond extract* together.
-
Beginning and ending with dry ingredients, alternately add dry ingredients and wet ingredients to the butter mixture. Mix until just combined.
-
Add in sour cream, and mix until just combined.
-
With a standing mixer (with the whisk attachment) or a hand mixer, whip egg whites until stiff peaks form.
-
Gently fold egg whites into the batter, folding until the whites are fully combined.
-
Lastly, if using food coloring, add in 1-2 drops liquid green food coloring, and gently stir until combined.
-
Fill cupcake liners about 2/3 of the way full (this recipe makes about 15-18 cupcakes).
-
Lightly tap the cupcake pan on the counter to remove any air bubbles.
-
Bake for 18-20 minutes, or until a toothpick comes out clean. Because of their color, it can be difficult to tell when they’re done. Around the 16 minute mark, I keep a very close eye on them so they don’t overcook.
-
Allow to cool completely before frosting.