Sour Cream Cupcakes
This recipe is a good, light but firm cupcake. You can use refrigerated ingredients but you will really like the outcome if you have room temperature ingredients.
1 box white cake mix (any brand but I like Aldi)
1 cup all purpose flour
1 cup granulated sugar
1 stick of butter, melted
4 egg whites
1 cup milk (room temperature)
1 cup sour cream (room temperature)
1 tablespoon Cookie Nip
¼ tsp. salt
½ cup Jimmies (sprinkles) if you want fun-fetti
Preheat oven to 325. Mix ingredients in an electric mixer for about a minute. Don’t overbeat. Using a scoop or quarter cup measuring cup, scoop the same amount of batter into 24 muffin liners. Bake for 18-20 minutes. As soon as you take them out of the oven, remove from the muffin tin and allow them to cool on a pan so that they won’t continue to cook and dry out. Frost with buttercream.
2 sticks butter, softened
2/3 cup milk or heavy cream
2 pounds powdered sugar (1 bag)
2 tsp. Cookie Nip
Mix all ingredients and pipe onto a completely cooled cupcake. Garnish with sprinkles or decorate.