Sour Cream Cupcakes

Name: Sour Cream Cupcakes
Total time: 30 min
Yield: 12 servings
Cuisine: Desserts
Ingredients: 1/2 cup shortening; 1 cup granulated sugar; 2 eggs; 1/2 tsp baking soda; 1/2 cup sour cream; 1 1/2 cups all-purpose flour; 1/2 tsp salt; 1/2 tsp cream of tartar; 1/8 tsp ground mace

Light, tender cupcakes with a subtle warmth of mace and a moist sour-cream crumb.

30 minutes

Serves 12

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

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.

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