This is a very flexible recipe, which is key for me because I was "assisted" by my three year old and we don't have time for scientific measuring when she's involved.
I added an entire 8 oz container of sour cream that I had frozen and then thawed in the microwave, a smidge of milk and extra teaspoon (or more probably two) of Mexican vanilla. I did not use Crisco, but instead subbed butter as recommended by other reviews. Also sprinkled maybe a 1/8 - 1/4 teaspoon table salt into the batter.
This recipe yielded exactly 48 mini-cupcakes--scooped with a mini-scoop into mini-cupcake liners, with just a little bit of batter left on the beater. The cupcakes rose nicely. Not sure why other reviewers are "pouring" their batter into their cups. I'd recommend an ice cream scoop or melon baller.
I set my oven timer for 7 minutes, then added a minute or two as needed until they were just perfectly browned. (I baked two mini-trays at a time on the same rack).
I don't like using Crisco, so I topped them with a pure buttercream and some Christmas Sprinkles. They looked and tasted amazing.
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This is a very flexible recipe, which is key for me because I was "assisted" by my three year...