Sunday, February 14, 2010
Bite Size Sour Cream Pound Cake Cupcakes with Chocolate Glaze
We don't make a big deal out of Valentines Days.
It might shock some of you to know that there is no exchanging of cards or gifts or even flowers.
I'm lucky enough to be married to a man that shows me he loves me every single day of the year, not just February 14th. So we don't get all excited or giddy when that day rolls around.
Of course I will bake a treat and make him a favorite meal. This year it's grilled t-bones, mashed taters and a nice organic salad followed by these lovely little pound cake cupcakes. Yeah I added little pink hearts to them...not because it's Valentines day, just cause their cute dammit. Ok, I admit it, maybe I did put the hearts on for Valentines day. Hush.
Just like us, this recipe is plain and simple. Pound cake dipped in a chocolaty glaze. Yum. Who needs a box of chocolates?? Wait a minute, I'd still love a box, but my hips don't need it!
I filled both my mini muffin tins up and still had enough left over to make 10 regular size cupcakes, so it makes a lot.
Bite Size Sour Cream Pound Cake Cupcakes
½ cup butter, softened (1 stick)
8 oz package cream cheese
2 cups sugar
4 large eggs
1 teaspoon vanilla
3 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 – 8oz container of sour cream
Oven to 350. Beat butter and cream cheese at medium speed with electric mixer until creamy. Beat in the sugar until light and fluffy. Add the eggs one at a time, beating until blended well after each addition. Stir in the vanilla.
Combine the flour, baking powder, baking soda and salt. Gradually add to the butter mixture, alternating with the sour cream, beating until blended. Spoon batter by rounded teaspoon into lightly greased mini muffin pans.
Bake for 13 to 15 minutes or until wooden toothpick inserted comes out clean. Cool in pans on wire rack for 5 minutes. Remove from pan and cool completely (about 30 minutes)
For the Glaze:
1 cups semi or bittersweet chocolate,chopped
3 tbsp unsalted butter
1/8 cup light corn syrup
1 tsp vanilla extract
In a small saucepan combine the first 3 ingredients together over low heat until melted. Stir in vanilla. Dip the tops of the cooled cupcakes into the glaze.