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Star-Studded Cupcakes


Chocolate cut-outs, if desired (below)
2 cups all-purpose flour
2 cups sugar
cup sour cream
cup shortening
1 cup water
1 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
teaspoon baking powder
2 eggs
4 ounces unsweetened baking chocolate, melted and cooled
One tub sour cream white or sour cream chocolate ready-to-spread frosting

Chocolate cut-outs:

1 bar (4 ounces) sweet baking chocolate or 4 ounces semisweet baking chocolate


Heat oven to 350ºF. Line 36 regular-size muffin cups with paper baking cups.

Beat remaining ingredients except frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high-speed three minutes, scraping bowl occasionally. Pour batter into muffin cups, filling each ½ full.

Bake 20 to 25 minutes or until toothpick inserted in centre comes out clean. Remove from pan to wire rack. Cool completely, about 30 minutes. Spread with frosting. Garnish with chocolate cut-outs.

Chocolate cut-outs: Melt chocolate over low heat, stirring frequently. Place waxed paper on cookie sheet. Spread melted chocolate in 8-inch square on waxed paper. Refrigerate until firm, about one hour. Before cutting, remove chocolate from refrigerator and let stand until room temperature. Cut with cookie cutters of desired shapes and sizes. Refrigerate until ready to place on cupcakes. Carefully peel cut-outs off waxed paper, handling as little as possible.

If desired, dip half of each cut-out into melted white baking chocolate and refrigerate until set.

Additional Comments: You can substitute a cake mix to simplify the recipe. Follow the directions on the package.

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