CAKES- Combine water, shortening, sugar, and cocoa. Beat until
sugar is dissolved. Add sifted dry ingredients alternately with the
beaten egg, sour cream, and vanilla. Fill greased and lightly floured
cupcake cups about half full. Bake at 350° for 25 minutes.
FILLING- Slice berries into saucepan. Pour sugar & squeeze lemon
over berries. Turn heat on high- stir till simmering boil.
Thoroughly mix water & starch. Pour starch mix into strawberry
mix and turn off & remove from heat- while stirring. Will be nice &
thick.
Take a serrated knife to cut out a round-triangular shape out of
the top of the cupper about 1/2 inch deep. Then spoon into cake
the strawberry filling and let them cool for 30 minutes.
ICING- In a medium bowl, mix together butter, sour cream,
vanilla, lemon juice and salt. Stir in confectioners' sugar, and
beat with an electric mixer until smooth.
Place icing into a decorating/ziploc bag, cut the tip at 1/4 of an
inch and swirl on the icing and top w/ chocolate sprinkles.
Go Here for help if needed -
http-//sweetcuptinis.blogspot.com/2008/09/spur-of-moment-
cuppers.html
Serving
Suggestions
See if you can eat just one!
Originally Submitted
6/15/2009
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