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Ingredients
| unsalted butter: 1/2 cup (softened) |
| granulated sugar: 1 cup |
| vegetable oil: 3 Tbl |
| eggs: 2 |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| sour cream: 1/2 cup |
| vanilla extract: 1 1/2 tsp |
| chocolate liqueur (Creme de cacao): 1/4 cup |
| chocolate frosting (creamy): 1/2 cup (see recipe below) |
Plain Jane Lets Loose Cupcakes
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
18 serving(s)
Tags
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.