While most people are posting New Year’s Resolutions and goals for 2016 – eat less, exercise more, cut out gluten and sugar…I’m posting about gluten and sugar. and butter of course. Always butter. Cupcakes to be exact :).
My mom used to make a sour cream dream cake (I think that’s what it was called) that was one of my favorites. It was a white cake layered with a sour cream/sugar/coconut mixture that was frosted with cool whip (gasp) and more coconut. These cupcakes remind me of that. Flavored with sour cream, vanilla and a little almond flavoring these are sure to become a favorite.
When I do eat sugar and white flour, I try to eat the best. I consider King Arthur organic to be the best. (No – I’m not getting paid to say that ;))
I wanted to make cute decorated cupcakes to impress my kids. I refused to go out and buy more sugar, so I raided the pantry and this is what I came up with.
Frosty listening to music?? or wearing ear muffs ?? Your guess is as good as mine.
This is my more style.
New Year’s Resolution or not – everything in moderation.
Hope everyone had a wonderful Holiday Season.
National Cupcake Day is December 15 by the way. Put that in your back pocket for next year 🙂
- 1½ cup organic sugar
- 1 cup Kerrygold unsalted butter
- 3 eggs
- 2 tsp vanilla
- ½ tsp almond extract
- 2½ cups King Arthur organic flour
- ½ cup sour cream
- ⅓ cup milk
- ¾ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup King Arthur organic flour
- ½ cup whole milk
- ½ cup Kerrygold butter
- 1 cup organic white sugar
- 1 tsp vanilla
- pinch of salt
- Preheat oven to 350.
- Cream together sugar and butter until light and fluffy.
- Add eggs, mixing well after each.
- Add in flour, baking soda,salt and baking powder until just blended.
- Add in sour cream and milk until just incorporated.
- Divide among 24 (approximately) lined muffin tins and bake for 18-20 minutes.
- Meanwhile, add the flour and the milk to a saucepan and cook until thick and glue like. (whisking constantly)
- Remove from heat and let cool.
- Meanwhile, blend the sugar and the butter together until light and fluffy.
- Add in the cooled milk/flour mixture and beat until fluff (ier)
- Frost cooled cupcakes.