FOOD is my Love Language!
Here is an option for those wanting to send a "semi-homemade" treat to your loved ones.
Below is a semi-premade mix..... I added comments for my daughter in some instructions.
3/4 c (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cup granulated sugar (fine sugar)
3 extra-large (3/4 cup, or 6 ounces) eggs, room temperature
2 tsp. pure vanilla extract (use the vanilla bean paste) YUM
1 tsp. almond extract (I also sent some).
1 1/4 c sour cream, room temperature
(DRY INGREDIENTS - IN THE BAG)
2 1/2 c (312g) cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Preheat the oven to 350 degrees F.
Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment for about 3 minutes or until light and fluffy.
With mixer on medium-low, add the eggs 1 at a time, allowing them to incorporate before adding next.
With mixer off, add the vanilla, almond extract, and sour cream. Turn mixer on low until incorporated then high for about 1 minute.
ADD THE DRY INGREDIENTS IN BAG
With the mixer on low, add the flour mixture to the batter until just combined. Remove bowl from mixer and finish stirring with a spatula to be sure the batter is completely mixed.
Using a 1/4 cup ice cream scoop or a measuring cup, divide batter into cupcake pans.
Bake for 16-20 minutes or until cupcake springs back when pressed in the center.