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Cupcakes: Sour Cream Cupcakes

Source of Recipe


From "Great Cakes," by Carole Walter






List of Ingredients



• 16 paper cupcake cups
  
• 2-1/2 cups sifted cake flour
  
• 2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/2 tsp salt
  
• 1/2 tsp ground nutmeg
  
• 2/3 cup unsalted butter, softened
  
• 1-1/4 cups superfine sugar
  
• 3 large eggs
  
• 1-1/2 tsp vanilla extract
  
• 1-1/3 cups sour cream
  
• .
  
• -- Cream Cheese Frosting --
  
• 2/3 cup (1-1/3 sticks) unsalted butter, at room temperature
  
• 1 (8-oz.) pkg. regular cream cheese, at room temperature
  
• 1 (8-oz.) pkg. low-fat cream cheese, at room temperature
  
• 1/2 tsp grated orange zest
  
• 2-1/2 cups sifted powdered sugar
  
• Optional: 2 Tbsp sour cream
  
• 1 tsp vanilla extract
  
• .
  
• -- Chocolate Glaze --
  
• 4 ounces milk chocolate or semisweet chocolate, coarsely chopped
  
• 4 ounces unsalted butter, cut into pieces
  






Instructions



1. For the Cupcakes: Fill cupcake pans with paper cups and set aside. Heat oven to 375 degrees (F).
   
   
2. Sift together the flour, baking powder, soda, salt and nutmeg. Set aside.
   
   
3. Place the butter in the large bowl of an electric mixer. Cream until smooth and light, about 2 minutes. Add the sugar slowly, blending well. Scrape sides of bowl occasionally. Add eggs, one at a time, beating 1 minute after each. Scrape sides of bowl and beat in the vanilla. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with the sour cream. Scrape bowl and beat 10 seconds longer.
   
   
4. Transfer the batter to the prepared pans, filling two-thirds full. Bake on center oven rack about 22 minutes, or until the cupcakes test done. (If 2 pans don't fit in your oven at the same time, bake one at a time.) Remove from the oven and let cool in the pans 5 minutes before unmolding onto wire racks. Cool completely before frosting.
   
   
5. For the Cream Cheese Frosting: Using a food processor or electric mixer, cream the butter with the cream cheese until smooth. Mix in the orange zest. Add the sugar, sour cream and vanilla, mixing until smooth and creamy. Transfer to a bowl. (If not using right away, cover and refrigerate. Remove from refrigerator about 30 minutes before using.)
   
   
6. For the Chocolate Glaze: Combine the chocolate and butter in a small saucepan and melt over medium-low heat, stirring often. Transfer the glaze to a shallow bowl. Set aside, stirring often, until glaze is cool but still liquid.
   
   Frost cupcakes with cream cheese frosting, and dip in the chocolate glaze.