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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Buttercakes with Sour Cream Frosting
- 1 cup (2 sticks) butter, softened
- 1 1/3 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup buttermilk
- 1 Sour Cream frosting, (see recipe below)
1. Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups.
2. In large mixing bowl beat butter with electric mixer on medium-high for about 1 minute. Add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Whisk together flour, baking powder, soda, and salt. Add flour mixture in two additions, alternating with buttermilk, and beating on low after each addition until combined.
3. Fill lined muffin cups about 2/3 full. Bake 15 to 18 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack for 5 minutes. Remove cupcakes from pan; cool completely on wire rack.
4. Frost with Sour Cream Frosting. Refrigerate 2 to 24 hours. Makes 24 cupcakes.
- Prepare as directed above. Before frosting, with the handle of a wooden spoon, make an indentation in the center of each cupcake. Spoon or pipe a scant teaspoon of jam into each indentation. Frost with Sour Cream Frosting. Top with sugar flowers. (Find sugar flowers among baking ingredients at the grocery store, or at baking supply stores.)
- 1/2 cup (1 stick) butter, softened
- 1 8 ounce carton sour cream
- 1 2 pound bag powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
1. In large mixing bowl beat butter with mixer 30 seconds; beat in sour cream. Gradually beat in powdered sugar. Beat in vanilla and milk. Use at once or refrigerate up to 3 days. Remove from refrigerator 30 minutes before using. Frost cupcakes with a knife, or spoon frosting into large resealable plastic bag. Snip one corner of bag and squeeze to pipe onto cupcakes.
- Servings Per Recipe 24,
- cal. (kcal) 397,
- Fat, total (g) 15,
- chol. (mg) 65,
- sat. fat (g) 9,
- carb. (g) 63,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 53,
- pro. (g) 4,
- vit. A (IU) 486,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 195,
- Potassium (mg) 121,
- calcium (mg) 81,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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