Dec 26 2009
How to Make Cupcakes that Will Compete With Your Local Bakery #2
The cupcake has taken on a life of its own. There are bakeries and caterers who specialize in cupcakes or do only cupcakes. You can learn to make cupcakes at home that are just as good as the ones available commercially. Try this recipe for Delicious Homemade Cupcakes and Frosting. Yummy!
DELICIOUS HOMEMADE CUPCAKES AND FROSTING
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
1/4 cup chocolate liqueur
Preheat oven to 325 degrees. Line eighteen muffin cups with paper cupcake liners; set aside.
In a large mixing bowl, beat butter, sugar, and oil with an electric mixer on medium speed to combine. Add eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking soda, and salt; set aside.
Add half the dry ingredients to the butter mixture and blend well. Add 1/4 cup of the sour cream; blend. Add the remaining dry ingredients; blend. Add remaining sour cream and the vanilla; blend.
Fill the paper lined muffin tins 3/4s full. Bake for 20 minutes at 325 degrees or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack, in the pan, for 5 minutes. Remove from the pan and cool completely on wire rack.
Pour the chocolate liqueur into a shallow bowl. Dip tops of cupcakes into the liqueur. Frost cakes with the white frosting recipe below. Top each cupcake with a fresh berry, if desired.
WHITE FROSTING:
1/2 cup butter
1/4 cup chocolate liqueur
2 tbsp whipping cream
1 1/2 tsp vanilla
1 lb powdered sugar
In a large mixing bowl, beat the butter, liqueur, whipping cream, and vanilla with an electric mixer on medium-high speed. Beat in powdered sugar until combined.
Yield: 18 cupcakes at 342 calories each
Enjoy!
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