Cupcakes

Ice Cream Sundae Cupcakes

IMG_2933Recipe


Servings: 12         


Ingredients for the Cupcakes 

1 and 2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 cup white sugar

1 stick salted butter

1 egg

1 teaspoon vanilla extract

1/4 cup sour cream

3/4 cup of whole milk

1/2 cup rainbow sprinkles (don’t use nonpareils, they will “bleed” to much)


To Make the Cupcakes

Preheat oven to 350 degrees.  Line a standard cupcake pan.

Whisk flour, baking powder, and baking soda together in a medium bowl.  Set aside.

In an electric hand or stand mixer, cream the butter and sugar together.   Add the egg, sour cream, and vanilla extract.

Switch the mixer speed to low, and add 1/3 of the flour mixture, and 1/3 of the milk.   Repeat until it’s all combined.

Divide evenly among the liners, and bake for 20 minutes (or until a toothpick inserted into the center comes out clean).

Let cool completely before frosting.


Ingredients for the frosting

2 sticks of salted butter, softened

3 cups of powdered sugar

1 tablespoon heavy whipping cream

1 teaspoon vanilla extract


To Make the Frosting

In an electric hand or stand mixer, whip the butter for 1 minute on medium speed.   With the mixer running, add the powdered sugar, 1 cup at a time.

Add the heavy whipping cream and vanilla extract.

Whip on high for 2 minutes.

Decorate cupcakes as desired.


For the Garnishes

4 ounces of melted baking chocolate

12 maraschino cherries

rainbow sprinkles

Spoon the melted chocolate onto the frosted cupcakes.   Top with a cherry and sprinkles.


Source:  Chocolate Moosey’s Funfetti Ice Cream Sundae Cupcakes


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