Plain jane lets loose cupcakes

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.