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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Vanilla Cupcakes Recipe

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This recipe for Vanilla Cupcakes is from The Aguilera Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup sour cream
1/2 cup butter, softened
3 Tbsp vegetable oil
1 1/2 cups flour
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1 1/2 tsp vanilla
1/4 cup chocolate liqueur

Frosting:
1/2 cup butter
1/2 cup chocolate liqueur
1 1/2 tsp vanilla
2 Tbsp whipping cream
1 - 16oz box powdered sugar
Fresh raspberries or blackberries

Directions:
Directions:
Preheat oven to 325º. Line muffin tins with paper cups.

In large bowl, beat 1/2 cup butter, sugar, and oil with mixer. Add eggs one at a time, mixing well.

In separate bowl, whisk together the flour, baking soda, and salt.

Add half the dry ingredients to the butter mixture and blend well. Add 1/4 cup sour cream and blend well. Add rest of dry ingredients; blend. Add remaining sour cream and 1 1/2 tsp vanilla. Blend.

Fill lined cupcake pans 2/3 full and bake for 20 minutes for large and 12 minutes for small. Test with tootpick.

Cool for 5 minutes on a wire rack before removing from pan. Cool completely.

Pour 1/4 cup chocolate liqueur in shallow bowl. Dip tops of cupcakes in the liqueur. Makes 18 cupcakes or 3 dozen mini cupcakes.

For frosting: beat 1/2 cup butter, 1/4 cup chocolate liqueur, 1 1/2 tsp vanilla, and whipping cream with mixer. Beat in powdered sugar until combined. Frost cupcakes using a pastry bag fitted with a star tip or just dollop with a spoon. Top with a raspberry or blackberry.

 

 

 

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