2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups sugar
1 cup oil
2 teaspoons vanilla extract
1 cup sour cream
For the cupcakes Preheat the oven to 350 degrees F. Line regular
sized cupcake pans with 24 liners.
Sift the flour, baking powder, baking soda, and salt in a bowl. Set
aside. In a mixing bowl fitted with a whisk attachment, beat the
eggs and sugar until light in color and fluffy. Scrape down the
sides of the bowl. Add the oil and vanilla. Mix until incorporated.
Add the sour cream. Mix until just incorporated. Add the dry
ingredients to the wet mixture, and mix until just blended.
Fill the cupcake liners three quarters full with batter and bake until
baked through and golden brown, 18 to 22 minutes. Cool
1 cup unsalted butter 2 sticks or ½ pound softened but not
melted Ideal texture should be like ice cream.
3-4 cups confectioners powdered sugar, SIFTED
¼ teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk or heavy cream
1. Beat butter for a few minutes with a mixer with the paddle
attachment on medium speed. Add 3 cups of powdered sugar and
turn your mixer on the lowest speed so the sugar doesn’t blow
everywhere until the sugar has been incorporated with the butter.
Increase mixer speed to medium and add vanilla extract, salt, and
2 tablespoons of milk cream and beat for 3 minutes. If your
frosting needs a more stiff consistency, add remaining sugar. If
your frosting needs to be thinned out, add remaining milk 1
tablespoons at a time.
Leave the butter cream to set for an hour or two.
Then make two indentions at the top of the cup cakes and insert 2
nilla wafers Nilla Wafers are vanilla cookies so if not found in
Malta you can substitute with any round cookies, put one Herseys
Kiss in the middle for the nose and two M M for the eyes. For the
whiskers I used the ready made gel pen in red.
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