Bite-Size Sour Cream-Pound Cake Cupcakes (Basic Cupcake Batter)
Yield: Makes 6 dozen miniature cupcakes
Total: 2 Hours, 12 Minutes
a.. 1/2 cup butter, softened
b.. 1/2 (8-oz.) package cream cheese, softened
c.. 2 cups sugar
d.. 4 large eggs
e.. 1 teaspoon vanilla extract
f.. 3 cups all-purpose flour
g.. 1 teaspoon baking powder
h.. 1/2 teaspoon baking soda
i.. 1/2 teaspoon salt
j.. 1 (8-oz.) container sour cream
k.. Desired Buttercream or Glaze -see below
Preparation
1.. 1. Preheat oven to 350°. Beat butter and cream cheese at medium speed
with an electric mixer until creamy. Beat in sugar until light and fluffy. Add
eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
2.. 2. Combine flour and next 3 ingredients. Gradually add to butter mixture
alternately with sour cream, beating until blended. Spoon batter by rounded
tablespoonfuls into lightly greased miniature muffin pans.
3.. 3. Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in
centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans
to wire racks, and cool completely (about 30 minutes). Spread cupcakes with
desired buttercream, or dip in glaze.
4.. VARIATIONS:
5.. Fresh Citrus Cupcakes with Orange Buttercream
6.. Prepare Cupcakes as directed, omitting vanilla and adding 1 Tbsp. orange
zest and 2 Tbsp. fresh orange juice to batter. Pipe or spread Orange
Buttercream onto cupcakes.
7.. Orange Buttercream
8.. Substitute 1 Tbsp. orange zest for vanilla. Reduce milk to 2 Tbsp.
Prepare Buttercream as directed in Steps 1 and 2, beating in 2 Tbsp. fresh
orange juice with 1 Tbsp. milk in Step 2. Beat in remaining 1 Tbsp. milk as
directed in Step 3. Beat in 1 drop red food coloring and 1 drop yellow food
coloring until blended, if desired.
9.. Mocha Latte Cupcakes
10.. Microwave 1 (12-oz.) package dark chocolate morsels at HIGH 1 1/2
minutes or until melted and smooth, stirring at 30-second intervals. Prepare
Cupcakes as directed, stirring melted chocolate into batter. (Batter will be
very thick.) Bake 11 to 13 minutes or until a wooden pick inserted in centers
comes out clean. Cool as directed. Top with Double Shot Latte Buttercream.
Garnish with chocolate shavings, if desired. Makes 6 1/2 dozen.
11.. Double Shot Latte Buttercream
12.. Prepare Buttercream as directed, beating in 1 1/2 Tbsp. instant espresso
with butter.
13.. Salted Caramel-Chocolate Cupcakes
14.. Prepare Cupcakes as directed, substituting 1 1/4 cups granulated sugar
and 3/4 cup firmly packed dark brown sugar for 2 cups granulated sugar.
Microwave 8 oz. chopped semisweet chocolate and 1/4 cup whipping cream in a
microwave-safe bowl at HIGH 1 minute, stirring at 30-second intervals. Whisk in
2 Tbsp. whipping cream until smooth. Dip tops of cupcakes in chocolate mixture,
and let stand until chocolate is set (about 30 minutes). Pipe or spread Salted
Caramel Buttercream onto cupcakes. Garnish with sea salt flakes and caramels,
cut into quarters.
15.. Note: We tested with Artisan Salt Company Cyprus Mediterranean Flake
Salt.
16.. Salted Caramel Buttercream
17.. Prepare Buttercream as directed in Step 1, using 3 Tbsp. milk and adding
1/4 tsp. kosher salt with butter. Melt 15 caramels with 1 Tbsp. milk in a small
microwave-safe bowl at HIGH 1 minute or until smooth, stirring at 30-second
intervals. Fold caramel mixture into buttercream, creating swirls. (Do not
completely blend.)
18.. Fresh Citrus Cupcakes with Ruby Red Grapefruit Glaze
19.. Prepare Cupcakes as directed, omitting vanilla and adding 1 Tbsp. orange
zest and 2 Tbsp. fresh orange juice to batter. Drizzle tops of cupcakes with
Ruby Red Grapefruit Glaze, and top with pink grapefruit-flavored jelly beans.
20.. Ruby Red Grapefruit Glaze
21.. Stir together 3 cups powdered sugar, 1 tsp. grapefruit zest, 5 to 6
Tbsp. fresh grapefruit juice, and 1 drop red food coloring until blended. Makes
about 1 1/2 cups.
22.. Cappuccino Cupcakes
23.. Prepare Cupcakes as directed. Pipe or spread Double Shot Latte
Buttercream onto cupcakes. Garnish with instant espresso, ground cinnamon, and
chocolate-covered coffee beans, if desired.
24.. Double Shot Latte Buttercream
25.. Prepare Buttercream as directed, beating in 1 1/2 Tbsp. instant espresso
with butter.
Note:
To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup
muffin pans, filling two-thirds full. Bake at 350º for 22 to 24 minutes or
until a wooden pick inserted in centers comes out clean. Cool and decorate as
desired. Makes 2 dozen.
Vanilla Buttercream (Basic Buttercream)
Prep Time: 10 Minutes
a.. 1/2 cup butter, softened
b.. 1 (3-oz.) package cream cheese, softened
c.. 2 teaspoons vanilla extract
d.. 1 (16-oz.) package powdered sugar
e.. 3 to 4 Tbsp. milk
Preparation
1.. 1. Beat first 3 ingredients at medium speed with an electric mixer until
creamy.
2.. 2. Gradually add powdered sugar alternately with 3 Tbsp. milk, beating at
low speed until blended and smooth after each addition.
3.. 3. If desired, beat in remaining 1 Tbsp. milk, 1 tsp. at a time, until
desired consistency.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
