Sour Cream Cupcakes
Light, tender cupcakes with a subtle warmth of mace and a moist sour-cream crumb.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat the oven to 400°F (205°C) and line a 12-cup muffin pan with paper liners or grease it well.
- 2
In a large bowl, cream the shortening and sugar together, then beat in the eggs one at a time until light and fluffy.
- 3
In a small bowl, stir the baking soda into the sour cream until dissolved.
- 4
In a separate bowl, sift together the flour, salt, cream of tartar, and mace.
- 5
Add the dry ingredients and the sour cream mixture to the creamed mixture and beat until just smooth. Divide the batter evenly among the muffin cups.
- 6
Bake for 15 to 20 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes before transferring to a rack.
Plan it in Listahan
Add Sour Cream Cupcakes to your week, check it against your household's allergens, and build the shopping list automatically.