Plain Jane Lets Loose Cupcakes
Recipe from
Better Homes and Gardens
Here's a basic cupcake recipe that's quick and easy to make yet so elegant and pretty to serve.
Servings:
Makes 18 cupcakes.
Prep Time:
15 mins
Total Time:
1 hr 5 mins
Ingredients
-
1/2 cupbutter, softenedsee savings
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1 cupgranulated sugarsee savings
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3 Tbsp.vegetable oilsee savings
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2eggssee savings
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1-1/2 cupall-purpose floursee savings
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1/2 tsp.baking sodasee savings
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1/4 tsp.saltsee savings
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1/2 cupsour creamsee savings
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1-1/2 tspvanillasee savings
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1/4 cupchocolate liqueursee savings
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1 recipeWhite Frosting, recipe belowsee savings
Directions
1.
Heat oven to 325 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups.
2.
In large mixing bowl beat 1/2 cup butter, granulated sugar, and oil with electric mixer on medium speed to combine. Add eggs one at a time, mixing well after each addition.
3.
In separate bowl whisk together flour, baking soda, and salt; set aside.
4.
Add half the dry ingredients to the butter mixture and blend well. Add 1/4 cup sour cream; blend. Add the remaining dry ingredients; blend. Add remaining sour cream and 1-1/2 teaspoons vanilla; blend.
5.
Fill lined cups three-quarters full. Bake 20 minutes or until a toothpick inserted in centers comes out clean.
6.
Cool cupcakes on wire rack in pans 5 minutes. Remover from pans and cool completely on wire racks. Makes 18 cupcakes.
White Frosting
In large mixing bowl beat 1/2 cup butter, 1/4 cup chocolate liqueur, 2 tablespoons whipping cream, and 1-1/2 teaspoons vanilla with electric mixer on medium-high speed. Beat in one 16-ounce box powdered sugar until combined.
Nutrition information
Per serving: Calories 342, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 56 mg, Sodium 153 mg, Carbohydrate 48 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin C 3%, Calcium 2%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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