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Great Recipes

 

Cupcakes, Plain Jane Lets Loose

Award winning recipe from House and Gardens

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 3 Tbsp. vegetable oil
  • 2 eggs
  • 1 1/2 cups all purpose-flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup sour cream
  • 1 1/2 tsp. Vanilla Extract, Pure
  • 1/4 cup chocolate liqueur

Directions:

Heat oven to 325 F. Line eighteen 2 1/2-inch muffin cups with paper bake cups.

In a large mixing bowl, beat 1/2 cup, butter, granulated sugar and oil with electric mixer on medium speed to combine. Add egss one at a time, mixing well after each addition.

In a separate bowl whisk together flour, baking soda and salt; set aside.

Add half the dry ingredients to the butter mixture and blend well. Alternate between adding 1/4 cup sour cream and remaining dry ingredients, blending after each addition. Add 1 1/2 teaspoons of vanilla extract and blend.

Fill lined cups three-quarters full. Bake 20 minutes or until toothpcik inserted in center comes out clean.

Cool cupcakes on wire rack in pans 5 minutes. Remove from pans and cool completely on wire racks (20-30 minutes).

Pour 1/4 cup of chocolate liqueur in a shallow bowl. Dip tops of cupcakes in liqeuer. Frost cupckes with white frosting (recipe below) using a pastry bag with a star tip. You can also use a spoon to dollop frosting.

White Frosting: In a large mixing b owl beat 1/2 cup butter, 1/4 cup chocolate liqueur, 2 tablespoons whipping cream and 1 1/2 teaspoons pure vanilla extract with electric mixer on medium-high speed. Beat in one 16-ounce box powdered sugar until combined.

Serves: Makes 18 cupcakes