Sour Cream CupcakesOctober 30, 2011 at 4:15 pm | Posted in cupcakes, sweet things | 8 Comments
Tags: baking, cupcakes, dessert
Yes, Halloween is all about candy, and I’m psyching myself up to sit on my stoop for hours tomorrow passing out Milky Ways and M&M’S to the neighborhood zombies and trolls. (Unless I am bitten by a vampire, I plan to hoard the Reese’s Cups for myself, btw.) Every year, though, I force myself to make Halloween cupcakes in an effort to use up my ghost cupcake liners and my orange and black sprinkles. I think I have one year left on the liners, but probably ten on the sprinkles…maybe I should “accidentally” spill them!
I only just now realized that you can’t really even see the actual cupcake in this photo…my bad…but they look, you know, like cupcakes. I’ve made this recipe a couple of times now because it real flavor from the sour cream and vanilla. Also, they are soft and moist, but they’re sturdy…they don’t have a messy, fall-to-pieces-when-you-bite-them crumb. I think they’d make perfect birthday cupcakes. When I make cupcakes, I often use them as an excuse to clear out the bits and pieces from the fridge, and the frosting here is just a little leftover dark chocolate ganache.
I’m kepping this short and sweet because a car alarm has been going off outside my window for the past fifteen minutes. Ahh, city living…I can hardly hear myself think. Happy Halloween!
Sour Cream Cupcakes- makes about 18
from a recipe by Anne Burrell
Steph’s Note: The original recipe claims this makes 12 cupcakes…maybe that’s for a jumbo tin(?), because it really yields about 18 standard size cupcakes. Here, I made a 1/3 recipe and got six.
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 sticks unsalted butter at room temperature
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup sour cream
-Preheat the oven to 350 degrees F. Line a muffin tin with paper cups.
-Combine the flour, baking powder and salt in a large bowl and set aside.
-In the bowl of a stand mixer, use the paddle attachment, beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
-Beat in the eggs, one at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
-Fill the prepared muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
-Put in the preheated oven and bake for about 20-22 minutes. Rotate the tin about halfway through.
-The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.