Friday, July 31, 2009


1/2 cup butter, softened
1 cup granulated sugar
3 tbsp vegetable oil
2 eggs
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1 1/2 tsp vanilla extract
1/4 cup chocolate liqueur

Preheat oven to 325 degrees. Line eighteen muffin cups with paper cupcake liners; set aside.

In a large mixing bowl, beat butter, sugar, and oil with an electric mixer on medium speed to combine. Add eggs, one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking soda, and salt; set aside.

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

Fill the paper lined muffin tins 3/4s full. Bake for 20 minutes at 325 degrees or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack, in the pan, for 5 minutes. Remove from the pan and cool completely on wire rack.

Pour the chocolate liqueur into a shallow bowl. Dip tops of cupcakes into the liqueur. Frost cakes with the white frosting recipe below. Top each cupcake with a fresh berry, if desired.


1/2 cup butter
1/4 cup chocolate liqueur
2 tbsp whipping cream
1 1/2 tsp vanilla
1 lb powdered sugar

In a large mixing bowl, beat the butter, liqueur, whipping cream, and vanilla with an electric mixer on medium-high speed. Beat in powdered sugar until combined.

Yield: 18 cupcakes at 342 calories each

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