9/27/10

sour cream raspberry cupcakes with cream cheese frosting.

because of the recent heat wave that has hit los angeles, i have been completely mia and nowhere near my kitchen. i have managed to somehow steer clear of that part of my apartment with the occasional do-or-die popsicle run to the freezer. in fact, i've been the perfect adult these past few days, with a diet consisting of cherry popsicles and ice cream. ok, so maybe not perfect but with no air conditioning, and the weather channel claiming a temperature of 112 (the highest ever recorded temp in LA), you would too. so don't judge.
anyway, i made these sour cream raspberry cupcakes a few days ago before this dreaded heat wave, and i've been impatiently waiting for it to go away so i can go and bake some more. these are some of the best cupcakes i've ever had. and now the ultimately the hard part- trying to describe something that is so unbelievably good while starved.  i would give anything for these cupcakes right now, they're that delicious. mouthwatering is more like it. to make a long, and very delicious story short, and if your kitchen isn't a gazillion degrees like mine, go and make these . you'll be more than happy you did.



CUPCAKES
1 cup flour
1/2 tsp baking soda
pinch of salt
1 stick butter
3/4 cup sugar
1 egg
1/4 tsp vanilla
1/2 cup sour cream
1 1/2 cups raspberries

Mix flour, baking soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Stir in sour cream.  Add flour mixture.  Stir in raspberries.  Bake at 350 for 20-25 minutes, or until toothpick comes out clean.

FROSTING
4 oz. room temp. cream cheese
1/2 stick room temp. butter
1/2 lb confectioner’s sugar
1/2 tsp vanilla

Mix ingredients together by hand.  Once blended, whip with an electric mixer until light and fluffy.  Top with additional raspberries.

2 comments:

  1. I just found this recipe, and made it yesterday. It got major rave reviews at my work! I'm going to save it and make it again soon! Thanks!

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  2. How many does this recipe make?

    ReplyDelete