Recipe by Emma J
"A delicious family recipe passed down from my grandmother."
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1 1/2 cups
vegetable shortening (such as Crisco®)
The things i changed in this recipe was using margarine instead of crisco, adding 1/4c milk, 1/2 tsp salt, and they turned out excellent! Oh yeah, and liquid food gel to make them hot pink! I made mini cupcakes, so they only needed about 15 min to bake. Make sure to cream the sugar with the margarine very, very well, don't over mix the rest, and you will end up with a light, fluffly, and moist cupcake!
I made these for my church using this recipe and they came out very dry... I am going to try softened butter and see how it works out.. also i added a little more vanilla for better flavor..
I love these cupcakes, the flavor was great and the texture as perfect. I did make a few minor changes to the recipe. I didn't use shortening so I substitued softened butter and I added a pinch of salt to the recipe. I made the cupcakes tonight and I had to use a great deal of disciple to only eat 2. Thank you for sharing this great recipe. It is a keeper!
Recipe was yummy. You definitely will need to add the 2 tbsp of water as it comes out very thick. Also, the recipe only made 8 cupcakes for me-normal size, but full-they came out very pretty.
Great taste and nice texture. I didn't have shortening so i used softened butter instead. The batter was a bit dry so i added 2 tablespoons of water. I will definitely make these again.
Very dry and not good flavor.
Came out very very dry.
dry ..no flavor.. Sorry
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Cupcakes
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 54
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