I took my recipe for cupcakes, punched it up with a sour cream batter, which made these so moist and delicious, I had to have two….or was it three? I can’t remember, but it doesn’t matter.
I transported half to my eldest son (who could eat cupcakes for a living) and the other half to the office girls (who eagerly wait for sweets on a Monday, even though they are ready to kill me for making them consume sugar after a weekend).
Let me tell you about the marshmallows. I bought a package of WHITE specifically for this recipe. Put them away until I was ready to use them. Wanna know what happened?
I searched in my cupboard and lo and behold, I had an unopened package of PINK marshmallows that I must have put away for another recipe which never transpired.
Thus, the pink ears. They’re fine, right?
Easter is just around the corner and I know you will love making these for a special treat. Get the kids involved because this folks, is a lot of fun to do as a baking craft. (That’s if you have kids, and if not, you could borrow some from a neighbour. I’m positive they would appreciate it if you took them off their hands for an hour or two).
- 1⅔ cups all-purpose flour
- 1 cup granulated sugar
- ¼ tsp baking soda
- 1 tsp baking powder
- ¾ cup salted butter, softened to room temperature
- 3 egg whites
- 3 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- ½ cup milk
- Optional garnishes - 12 marshmallows, cut diagonally and dipped in icing sugar
- 24 Chocolate Easter Eggies for the eyes
- Preheat oven to 350F degrees.
- Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
- Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
- Fill cupcake liners a little more than half way.
- Bake 18-20 minutes.
- Allow to cool for 1-2 minutes in the pan, then remove to cooling rack to finish cooling. Prepare Buttercream Frosting - recipe below and garnish with bunny ears and eggies.
- ½ cup solid vegetable shortening (I used Crisco)
- ½ cup butter (softened)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 4 cups confectioner's (icing) sugar (sifted)
- Additional lemon juice or milk if the frosting is too thick
- In large bowl, cream shortening and butter with electric mixer until light and fluffy.
- Add lemon juice and zest; beat well. Gradually add sugar, one cup at a time, first on low speed so it doesn't blow up in your face (yes, I always forget to do this and end up wearing icing sugar) beating well on medium speed. Scrape sides and bottom of bowl often.
- When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy. Transfer to piping bag with a rose tip and frost cooled cupcakes. This makes about 3 cups.
- *Note - Alternatively, you can also use a stand mixer with the whisk attachment.