Isabella's Vanilla Cupcakes with Chocolate Whipped-Cream Frosting

Mix up a batch of goodies that a Compassionate Kid sells so she can sponsor children!

Isabella's Vanilla Cupcakes

Yields12 Servings
Prep Time40 minsCook Time24 minsTotal Time1 hr 4 mins

Adult help needed.

 1 cup flour
 1 cup sugar
 1 ½ tsp baking powder
 ½ tsp salt
 8 tbsp butter (room temperature)
 ½ cup sour cream
 1 egg
 2 egg yolks
 1 ½ tsp vanilla
 2 cups chilled whipping cream
 1 cup confectioners' sugar
 ½ cup unsweetened cocoa powder
1

To make the cupcakes, preheat your oven to 350°F. Line your pan with 12 cupcake liners.

2

Whisk together the first 4 ingredients. Add the butter, sour cream, egg, egg yolks and vanilla. Beat with a hand mixer on medium speed until smooth and satiny, about 1 minute. Scrape the sides of the bowl with a spatula then mix by hand until smooth. No flour pockets should remain.

3

Pour the batter into your prepared pan and place in the preheated oven. Bake until they’re pale gold and your tester, such as a toothpick, comes out clean, about 20-24 minutes. Let the cupcakes cool before topping with chocolate whipped-cream frosting.

4

To make the frosting: Using a chilled metal bowl and chilled beaters, whip the cream for a few minutes until it starts to thicken. Sift the cocoa and sugar into the cream and continue to beat until it’s thick enough to hold firm peaks. Take care not to overbeat or the cream will become butter!

5

After frosting each cupcake, add decorative toppings if you’d like. Chill if not eaten right away. Enjoy!

Ingredients

 1 cup flour
 1 cup sugar
 1 ½ tsp baking powder
 ½ tsp salt
 8 tbsp butter (room temperature)
 ½ cup sour cream
 1 egg
 2 egg yolks
 1 ½ tsp vanilla
 2 cups chilled whipping cream
 1 cup confectioners' sugar
 ½ cup unsweetened cocoa powder

Directions

1

To make the cupcakes, preheat your oven to 350°F. Line your pan with 12 cupcake liners.

2

Whisk together the first 4 ingredients. Add the butter, sour cream, egg, egg yolks and vanilla. Beat with a hand mixer on medium speed until smooth and satiny, about 1 minute. Scrape the sides of the bowl with a spatula then mix by hand until smooth. No flour pockets should remain.

3

Pour the batter into your prepared pan and place in the preheated oven. Bake until they’re pale gold and your tester, such as a toothpick, comes out clean, about 20-24 minutes. Let the cupcakes cool before topping with chocolate whipped-cream frosting.

4

To make the frosting: Using a chilled metal bowl and chilled beaters, whip the cream for a few minutes until it starts to thicken. Sift the cocoa and sugar into the cream and continue to beat until it’s thick enough to hold firm peaks. Take care not to overbeat or the cream will become butter!

5

After frosting each cupcake, add decorative toppings if you’d like. Chill if not eaten right away. Enjoy!

Isabella’s Vanilla Cupcakes

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