SOUR CREAM CUPCAKES
SOUR CREAM CUPCAKES

  • 3 eggs well beaten
  • 1 cup sugar
  • 1 cup sour cream
  • 1-3/4 cup cake flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp vanilla

    Add sugar gradually to eggs, then sour cream.
    Beat well
    Sift flour once, measure and sift 3 times with baking soda and baking powder.
    Add to batter and beat well.
    Add vanilla
    Bake in paper cupcake cups placed in muffin tins, at 375 15 to 20 minutes
    (Makes 24 small cakes)
    Frost with orange butter icing
    These are better the day after baking, so wait until they are to be served before icing

    Orange Butter Icing
  • 1-1/2 cups powdered sugar, sifted
  • 2 Tbsp soft butter
  • 2 Tbsp orange juice
  • grated rind of 1 large naval orange

    Mix all ingredients well
    Use enough orange juice to make icing of spreading consistency. (this takes a little less than 2 tablespoons)
    This will frost the tops of 24 small cup cakes
    Grated lemon rind and lemon juice may be substituted for orange