Nothing reminds me more of being from the South than Sour Cream Pound Cake. That's why when our church's annual homecoming celebration was announced, the logical choice for a cupcake was the southern staple.
I immediately went online to find a good recipe. I quickly found one that seemed simple but with the right flavors. Sour cream? Check. Buttermilk? Check.
My next question was what to top them with. Whipped cream? Fruit? Leave them plain? With a base like sour cream pound cake, the options were endless.
I decided to fill them with a lemon curd and top them with the new Lemon-Orange Buttercream frosting I found while we were in Maryland. For the sake of time, instead of making the lemon curd from scratch, I knew I would need to use a pre-made product. I had used the Dickinson's Lemon Curd before. Very, very good. Strong, smooth flavor.
Several weeks before, Lori, Lorna and I had made plans to go to Atlanta this same weekend. I would need to make the cupcakes during the week and send them with Phillip to church on Sunday. Thursday evening, I mixed up the cupcakes and the frosting and had them ready to go for Sunday.
In hind sight, I should have left the cupcakes in a few more minutes, but they were good no matter. They were softer in the middle than a traditional pound cake, but the right texture for a cupcake. With a few more minutes in the oven, they would have been just a little firmer and more pound cake like. It is just a matter of preference, for sure.
After they cooled, I hollowed out the centers and filled them with the curd. The cupcake recipe made about 36 cupcakes, so it took two 10 oz. jars of the lemon curd to do the job. If you've not used a pre-made lemon curd, I have a time-saving tip for you. At my Publix, the curd is located with the jams and jellies. That tip may save you a few minutes of searching the aisles.
The Lemon-Orange Buttercream frosting recipe only covered 24 cupcakes. Luckily, I had some Cream Cheese Frosting left over and was able to frost the remaining cupcakes. They were good both ways!!!
The cupcakes made their way to the church homecoming and to Atlanta. Thanks to my sweet husband for representing our family and for going the extra mile for homecoming. Thanks to my friends for a weekend full of smiles and laughs.
I feel blessed to have such a wonderful circle of family and friends both near and far. Being able to travel and see new things is exciting, but coming home to the ones you love is by far the best feeling.
Angie
Now for the recipe...
Sour Cream Pound Cake Cupcakes
Ingredients:
· 1/2 c. butter
· 8 oz. package cream cheese, softened
· 2 c. sugar
· 4 large eggs
· 1 tsp. vanilla extract
· 3 c. all-purpose flour
· 1 tsp. baking powder
· 1/2 tsp. baking soda
· 1/2 tsp. salt
· 8 oz. sour cream
Directions:
· Preheat the oven to 350 degrees F.
· Line two cupcake pans with paper liners (24 total).
· Beat butter and cream cheese at medium speed with an electric mixer until creamy.
· Beat in sugar until light and fluffy.
· Add eggs, 1 at a time, beating until blended after each addition.
· Stir in vanilla.
· Combine flour and next three ingredients.
· Gradually add butter mixture alternately with sour cream, beating until blended.
· Fill cupcake liners 2/3 full with the cupcake batter.
· Bake for 13-15 mins. or until a toothpick inserted in the center of a cupcake comes out clean.
· Let cupcakes cool in pans for 5 minutes, then transfer to wire racks to cool completely.
· Core and fill with desired ingredients.
· Top with desired frosting.
Makes 24-36 cupcakes.
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