Last night was a special night. It was Thursday night. What's so special about Thursday night? The only thing that made last night different from any other night was the fact that I decided to make some Sour Cream Cake Batter cupcakes after dinner.
Upon itty bitty's discovery that his mama was making cupcakes all he kept asking for were chocolate ones. He was in luck. Little did he know that was my plan all along. In the original recipe there was a variation for the Sour Cream Cake Batter that included Chocolate Red Velvet Cake Batter. Believe it or not, I have never had Red Velvet anything. That fact alone added to my excitement to be making my guys a special treat.
Maybe make these tonight and make your Friday night (or whatever night it may be when you end up reading this) extra special for yourself and your loved ones. Who doesn't love cupcakes or as the original recipe states that this is a "Pick Your Pan" recipe and in that case who doesn't love a Bundt cake?
MyRecipes.com and Southern Living, December 2005
Serving sizes vary depending on whichever pan you pick. Click the link above for serving sizes and cook times for the other pans. I'll be telling you about the cook times for using a muffin pan which will make 32 to 38 cupcakes.
Stars of the Show for the Sour Cream Cake Batter:
- 1 cup butter, softened
- 2 1/2 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 tsp baking soda
- 1 (8 oz) container sour cream
- 2 tsp vanilla extract
Stir together flour and baking soda in a separate bowl. Add to butter mixture alternating between the sour cream beating at a low speed until blended. Begin and end with the flour mixture. Stir in the vanilla extract. Use batter immediately. You can do as I did and save half the batter to make the Chocolate Red Velvet Cake Batter (recipe below).
Bake at 350° in muffin pans for 15 to 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
Stars of the Show for the Chocolate Red Velvet Cake Batter:
- 3 tbsp unsweetened cocoa