I made these cuppies weeks ago for a family function and they were absolutely delish! Just add a lil chocolate mixed with a lil vanilla and WaLa! You have these tasty Swirl cuppies.
Vanilla Batter (Makes 12 cupcakes)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Directions:
Preheat oven to 350 degrees. Line 24-cup standard muffin tin with paper liners.
You will need 2 medium bowls. 1 for the vanilla batter, the other for the chocolate.
Into a medium bowl, sift together cocoa (for chcolate cuppies), flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run the tip of a paring knife or wooden skewer through the batter in a figure-eight motion to make swirls. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
Cool in pan 5 minutes; transfer to a wire rack to cool completely,
Icing: Cream Cheese Frosting
1/2 lb. butter (room temp.)
8oz Cream Cheese (room temp.)
1 lb. Box of Confectioners Sugar
1tsp Pure Vanilla Extract
Cream together butter, cream cheese and vanilla, then slowly add confectioners sugar until mixed well. Icing should be light and fluffy! Enjoy!!
The B-day boy...Mr. Carsyn!!
Yummy...those cupcakes look good!
ReplyDeleteDhalia
omg Dahlia took the words right out of my mouth, they look YUM-MY!
ReplyDelete