Golden anniversary ButterCream CupCake

Directions

Preheat oven to 350F (180oC). Line 12 muffin cups with paper liners.

In large bowl using electric beaters, beat butter for 1 minute. Gradually beat in sugar; beat for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In separate bowl, combine flour, baking powder, salt and baking soda. Using wooden spoon, alternately stir flour mixture and sour cream into butter mixture, making three additions of flour and two of sour cream.

Spoon into prepared muffin cups, filling about three quarters full. Bake in centre of oven for 20 to 25 minutes or until cake tops spring back when lightly pressed. Transfer to rack for 5 minutes Remove cupcakes to rack; let cool completely.

Top with Butter Cream Icing (RECIPE)

Makes 12 cupcakes.

Buttercream Cake Batter Variations

• Lemon or Orange – Stir 2 tbsp (25 mL) finely grated lemon/orange rind and 2 tbsp (25 mL) freshly squeezed lemon juice or thawed (but not diluted) orange juice concentrate into sour cream to add alternately with flour mixture.
• Chocolate – Stir 3 tbsp (45 mL) melted and slightly cooled unsweetened chocolate into egg mixture before adding flour and sour cream.
• Mocha – Dissolve 2 tsp (10 mL) espresso or coffee granules in hot water. Add to egg mixture with vanilla. Stir 3 tbsp (45 mL) melted and slightly cooled unsweetened chocolate into egg mixture before adding flour and sour cream.
• Marble – Divide batter in half. Fold 3 tbsp (45 mL) unsweetened cocoa powder, sifted into one half of batter. Fill muffin cups alternately with vanilla and chocolate batter. Swirl two batters together.
• Spice – Add 1 tsp (5 mL) cinnamon, 1/2 tsp (2 mL) nutmeg and pinch cloves to flour mixture.
• Candy Bits – Add 1/3 cup (75 mL) chopped candy coated chocolates (i.e. Smarties) to flour mixture.