Plain Jane Lets Loose Cupcakes

Here's a basic cupcake recipe that's quick and easy to make yet so elegant and pretty to serve.

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Reviews (0)

4.0 by 19 people

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  • Makes: 18 cupcakes
  • Prep: 15 mins
  • Bake: 20 mins 325°F
  • Cool: 30 mins

Plain Jane Lets Loose Cupcakes

Directions

  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. Remove from pans and cool completely on wire racks.
  7. Pour 1/4 cup chocolate liqueur in shallow bowl. Dip tops of cupcakes in the liqueur. Frost cupcakes with White Frosting using a pastry bag fitted with star tip, or use a spoon to dollop frosting. Top each cupcake with a raspberry or blackberry. Makes 18 cupcakes.

White Frosting

Directions

  1. In large mixing bowl beat butter, liqueur, whipping cream, and vanilla with electric mixer on medium-high speed. Beat in powdered sugar until combined.
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Nutrition Facts (Plain Jane Lets Loose Cupcakes)

  • Per serving:
  • 342 kcal cal.,
  • 15 g fat
  • (8 g sat. fat,
  • 56 mg chol.,
  • 153 mg sodium,
  • 48 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

19 Ratings
836 Days Ago
3.0
3 stars, really good & tasty! I got 15 cupcakes that fell slightly in the centers, making them harder to dip in the Godiva liqueur---I suggest doubling the baking soda. I added more cream & gobs more liqueur & beat until light & fluffy---frosting was absolutely delicious then! I kept them overnight frosted, in an air tight container at room temp & the frosting looked "OK", so I'd either keep uncovered or wait to frost.

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