Dulce Divas has been Rockin and Rollin-- here are some of the cupcakes i have done lately!
Valentine's day chocolate chip cupcakes
Vanilla with blue cream cheese frosting and little Mermaid Toppers
Chocolate cupcakes with carmel cream cheese frosting with a hershey kiss and red velvet cupcakes with strawberries for Scuba's Farewell Gig with Record Toppers!
Lemon cream with lemon butter cream and raspberries on top
This one is by far one of my favs. It uses sour cream in the batter and is super moist and cakey. here is the recipe with my changes.
Original Recipe Yield 36 servings
Ingredients
1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
Directions:
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 20-21 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
FROSTING:
3/4 cup butter (no substitutes), softened
6 to 7 cups confectioners' sugar
lemon juice and grated lemon rind
2 teaspoons vanilla extract
1/4 and 1/8 cup milk
Directions:
In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.
