So I was psyched when I finally got the idea (and time) to make cupcakes for the fun of it. I made cupcakes from scratch using the vanilla recipe from the Hello! Cupcake book (which I don't own but I got out of a magazine article highlighting the book a long time ago). The recipe called for 15-20 minutes; I left them in for 15; 11-12 would have been better.
Then came the icing. I love to frost things but usually use store bought frosting (unless I'm making sugar cookies). The icing knife was fabulous - I didn't think it'd make much difference but it did. I started out failing at a powdered sugar frosting. It was too thin no matter how much more I put in there.
Then I posted on Facebook about my fail and got all sorts of ideas from cream cheese to Crisco. I had Crisco but something else was missing for that recipe (I was not well prepared for these cupcakes). Then I looked on the Crisco website and found this fantastic chocolate sour cream frosting recipe.
Sounds gross, right? Not at all. Best icing I've ever had. A little rich but I don't mind rich when it comes to men and chocolate (well...chocolate). I wanted to share the recipe with you!
CHOCOLATE SOUR CREAM FROSTING
- 2 cups (12 oz. pkg.) semi-sweet chocolate chips
- 3/4 cup sour cream
- 1 cup powdered sugar
MELT chocolate in microwave safe glass bowl on MEDIUM (50% power) 2 minutes or until melted; stir until smooth. Whisk in sour cream and powdered sugar. Frost cooled cake. Refrigerate cake until ready to serve.TIP: Frosting will not harden.
There you have it, the cupcakes were a bit dense but the frosting more than made up for it. I decorated them using the Wilton cow sprinkles (appropriate since I had my hubby take them to the feed store he works at) and dolphin sprinkles.
I went to eat one after lunch and they were gone today. So sad. I guess I'll have to make more!