Ingredients Jump to Instructions ↓

  1. 1-1/2 cups all-purpose flour

  2. 2/3 cup sugar

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 1/4 teaspoon salt

  6. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  7. 2 eggs

  8. 1 teaspoon almond extract

  9. 1/2 teaspoon vanilla extract

  10. 1/3 cup butter, softened

  11. 1/2 cup milk chocolate or pastel chocolate chips ICING:

  12. 1-1/2 cups confectioners' sugar

  13. 2 tablespoons milk

  14. 4 teaspoons butter, softened

  15. 1/2 teaspoon vanilla extract Pastel sprinkles

  16. 36 pieces of red shoestring licorice (5 inches each )

  17. 36 pieces of ribbon (8 inches each )

Instructions Jump to Ingredients ↑

  1. In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine sour cream, eggs and extract; add to dry ingredients with butter. Mix well. Spoon 1 heaping teaspoonful into paper-lined miniature muffin cups. Place three chocolate chips in each cup; top with batter until two-thirds full. Bake at 350° for 15 minutes or until golden brown. Immediately remove from tins; cool completely on a wire rack. For icing, combine sugar, butter, milk and vanilla; spread over cupcakes. Top with sprinkles. To form handles, cut a small hole in the side of each cupcake with a sharp knife. Push both ends of a piece of licorice into hole. Tie ribbon in a bowl around licorice. Yield: 3 dozen mini cupcakes.


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