Cream Filled Cupcakes
Ingredients:
1 cup of butter softened
2 3/4 cups of sugar, divided
4 whole eggs
2 teaspoons of vanilla extract
3 cups of all purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon salt
2 cups of sour cream
2 teaspoons cinnamon
Method:
1. In a large mixing bowl cream together the butter and 2 cups of sugar.
2. Add the eggs one at a time, beating well after each addition.
3. Add vanilla, mix well.
4. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
5. Spoon 1/3 of the mixture into a greased, 10 inch tube pan.
6. Combine the cinnamon, nuts and remaining 3/4 cup of sugar; sprinkle a third over batter. Repeat layers twice.
7. Bake at 350 for 65 - 70 minutes or until a toothpick inserted near the middle comes our clean.
8. Cool for 10 minutes before removing from pan to a wire rack.
1 cup of butter softened
2 3/4 cups of sugar, divided
4 whole eggs
2 teaspoons of vanilla extract
3 cups of all purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon salt
2 cups of sour cream
2 teaspoons cinnamon
Method:
1. In a large mixing bowl cream together the butter and 2 cups of sugar.
2. Add the eggs one at a time, beating well after each addition.
3. Add vanilla, mix well.
4. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
5. Spoon 1/3 of the mixture into a greased, 10 inch tube pan.
6. Combine the cinnamon, nuts and remaining 3/4 cup of sugar; sprinkle a third over batter. Repeat layers twice.
7. Bake at 350 for 65 - 70 minutes or until a toothpick inserted near the middle comes our clean.
8. Cool for 10 minutes before removing from pan to a wire rack.