Vanilla Champagne Cupcakes

Vanilla Champagne Cupcakes

Makes approximately one dozen cupcakes.

CUPCAKE INGREDIENTS

1 2/3 cups all purpose flour

Vanilla Champagne Cupcakes

1 cup sugar

1/4 tsp baking soda

1 tsp baking powder

3/4 cup salted butter, room temperature

3 eggs

1 tsp vanilla extract

1/2 cup sour cream

1/2 cup + 2 tbsp champagne

FROSTING INGREDIENTS

1/2 cup unsalted butter

1/2 cup shortening

4 cups powdered sugar

5 tbsp champagne

DIRECTIONS

1.        Preheat oven to 350 degrees and prepare a cupcake pan with liners.

2.        Whisk together flour, sugar, baking soda and baking powder in a large bowl.

3.        Add butter, eggs, vanilla, sour cream and champagne. Mix on medium speed until smooth.

4.        Fill cupcake liners 2/3 of the way.

5.        Bake 18-20 minutes.

6.        Allow to cool for 5-7 minutes.

7.        To make the frosting, combine the butter, shortening, and 2 cups of the powdered sugar. Mix until smooth.

8.        Add champagne and remaining powdered sugar. Mix until smooth, adding more champagne until desired consistency is reached.

9.        Garnish cupcakes with frosting, strawberries, and sprinkles.

Southern Pecan Sour Cream Coffee Cake

Southern Pecan Sour Cream Coffee Cake

Bad weather blues? This recipe is sure to lift your spirits.  Within a few minutes you'll be enjoying this with a hot cup of coffee.  Fireplace? Bed and blanket? Either way, this one is a hit.

INGREDIENTS

1⁄3 cup sugar

1 teaspoon cinnamon

1⁄3 cup light brown sugar

1⁄2 cup pecans (chopped)

1⁄2 cup butter

1 cup sugar

1 cup sour cream

2 eggs

1 teaspoon vanilla

2 cups flour (sifted)

1⁄2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

DIRECTIONS

1. Mix sugar, brown sugar, cinnamon and pecans in a small bowl and set aside.
2. Cream butter and sugar together, then add in sour cream, eggs and vanilla.
3. Sift flour salt, soda and baking powder.
4. If you choose not to sift ingredients, cut flour back to 1 7/8 cup.
5. With a mixer begin with flour mixture and add alternately with 1 cup sour cream mixture, ending with flour mix.
6. Pour half of the batter in a greased and floured 9x12 pan, sprinkle with half of the sugar mixture, then remaining batter and finally sprinkle top with remaining sugar mixture.
7. Bake at 325 for 27-30 minutes. Cool down for a few minutes.