I know there is no expectation from their part but I wanted to bake something and share that with my neighbors. I wanted to use the sour cream I have in my fridge and decided to bake these cupcakes so here are the cupcakes I made.
Oh, I made 2 batches, so I can bring one batch to the 8:30am Sunday Service coffee fellowship :)
Ingredients:
3 eggs separated
2 1/2 cup flour
1 1/2 cup sugar
1/3 cup milk
1 cup sour cream
4 tbs margarine
4 tbs oil
3 tsp baking powder
1 tsp vanilla extract
Directions:
Measure flour and baking powder together, set aside.
Preheat oven to 350
Line cupcake pan with paper cups, this recipe makes 24 regular size cupcakes.
In mixing bowl, start beating egg white for 5 minutes.
Slowing add in 1/2 cup of sugar and continue to beat until mixture becomes thick and stiff. Set aside.
In another big mixing bowl, mix together egg yoke and 1 cup of sugar.
Add in oil and margarine and stir and mix well. Mix in vanilla extract.
Mix in sour cream, mix well.
Alternating flour and milk to the mixture.
Gradually, fold in egg white to mixture until all egg white incorporate together with batter.
Do not over mix.
Scoop batter to cupcake pan.
Bake for 22-25 mins. Do not over bake, if toothpick test/come out clean from cake, cake is done.
Cool the cake completely and frost with icing. I used icing tip #104 with a variety of designs on all these cupcakes, I love #104, all sorts of possibilities, so much fun to play with different designs!
Store in cool place, cupcakes stay fresh for several days!
Cupcakes is soft, moist and tasty :)
Here is the picture of the frosted cupcakes.
