Bite Size Sour Cream-Pound Cake Cupcakes

By yollymg

Ingredients

• 1/2 cup butter, softened
• 1/2 (8oz) package cream cheese,softened
• 2 cups sugar
• 4 large eggs
• 1 tsp. vanilla extract
• 3 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• (8oz.) container sour cream
• Desired Buttercream or Glaze
• 1 . Preheat oven to 350°.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanill
• 2 . Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffi
• 3 . Bake at 350° for 13 to 15 minutes or
• until a wooden pick inserted in centers
• comes out clean. Cool in pans on wire
• racks 5 minutes. Remove from pans to
• wire racks, and cool completely (about 30 minutes). Spread cupcakes with desired buttercream, or dip in glaze.
• Vanilla Buttercream
• MAKES ABOUT 3 cups
• 1/2 cup butter, softened
• 1 (3-oz.) package cream cheese,softened
• 2 tsp. vanilla extract
• 1 (l6-oz.) package powdered sugar
• 3 to 4 Tbsp. milk
• 1 . Beat first 3 ingredients at medium
• speed with an electric mixer until creamy.
• 2 . Gradually add powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition.
• 3 . If desired, beat in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency.

Preparation

Step 1

Salted Caramel Chocolate Cupscakes

Prepare cupscakes as directrd, substiuling 1 1/4 cups sugar and 3/4 cup frimly packed dark brown sugar for 2 cups granulated sugar. Microwave 8
oz. chopped semisweet chocolate and 1/4 cup whipping cream in a microwave-safe bowl at HIGH 1 minute, stirring at 30-second intervals. Whisk in 2 Tbsp. whipping cream until smooth. Dip
tops of cupcakes in chocolate mixture, and let stand until chocolate is set (about 30 minutes). Pipe or spread Salted Caramel Buttercream onto cupcakes. Garnish with sea salt flakes and caramels, cut into quarters.

Salted Caramel Buttercream:
Prepare Buttercream as directed in Step 1,using 3 Tbsp. milk and adding 1/4 tsp. kosher salt with butter. Melt 15 caramels with 1 Tbsp. milk in a small microwave-safe bowl at HIGH 1 minute or until smooth, stirring
at 30-second intervals. Fold caramel mixture into buttercream, creating swirls. (Do not completely blend.)

Fresh Citrus Cupcakes with Orange Buttercream

Prepare cupcakes as directed, omitting vanilla and adding 1 Tbsp. orange zest and 2 Tbsp. fresh orange juice to batter. Pipe or spread Orange Buttercream to cupcakes.

Orange Buttercream:
Substiute 1 Tbsp .orange zest for vanilla. Reduce milk to 2 Tbsp. Prepare Buttercream as directed, beating in 2 Tbsp. fresh orange juoice with 1 Tbsp. milk. Beat in 1 drop red food coloring and 1 drop yellow food coloring untill blend.


FreshCitrus Cupcakes with Ruby Red Grapefruit Glaze:
Prepare cupcakes as directed, omitting vanilla and adding fresh orange juice to batter. Drizzle tops of cupcakes with glaze and top with a pink jelly beans.

Rudy red Grapefruit Glaze: Stir together 3 cups powdered sugar, 1tsp. grapefruit zest, 5 to 6 Tbsp, fresh grapefruit juice, and 1 drop red food coloring until blend. Makes 1 1/2 cups.

Note: To prepare regular-size cupcakes,
spoon batter into 2 lightly greased
12-cup muffin pans, filling two-thirds
full. Bake at 350F. for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired.
Makes 2 dozen