Wednesday, December 16, 2015

Pound Cake Cupcakes

1 cup + 2 tablespoons butter, softened
2-1/2 cups sugar
8 oz cream cheese, softened
6 eggs
3 cups flour
3 teaspoon vanilla
1 teaspoon baking powder
2 oz white candy coating (almond bark)
1/2 cups whipping cream

  1. Preheat oven to 350◦
  2. In a mixing bowl, combine 1 cup of the butter and sugar. Beat until fluffy
  3. Add eggs, one at a time, beating well after each addition.
  4. Add baking powder and flour.
  5. Stir in 2 teaspoons of vanilla.
  6. Using a 1/4 cup ice cream scoop as a measurement,spoon batter into paper-lined muffin tins.
  7. Bake for 20-30 minutes.
  8. Microwave the white candy coating and whipping cream in a microwavable bowl for 1 minute. Stir and continue to heat for 30 second intervals until the mixture is smooth. (Be careful not to overheat) 
  9. Whisk in the remaining vanilla and butter.
  10. Working quickly, dip the tops of the cupcakes in the frosting. If the mixture starts to harden, microwave in 10-15 second intervals.
  11. Decorate with pretty flowers. If you can't make them, you can often buy them near the frosting isle of your store.

Image courtesy of Mapichai at

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