Dining, Food, Fun, NYC, recipe, savory, Sweets

Sour Cream Cupcakes- Fiesta Time

IMG_3169As a snowstorm approaches NYC, there is nothing better than stocking up to cook cook cook.  At least in my opinion that is the way to spend a snowy day.  Thanks to Anne Burrell and my aunt, I had a chance to make a whole menu Anne suggested paired well together.  We started with the cupcakes the night before (which we made sure to test and were very pleased) as well as marinading the Mahi Mahi for the fish tacos.  many other types of fish will work, but I have to say the mahi mahi was exceptional.

It was not the most glamorous dish (as you can see in the picture above) but there was a lot of flavor.  The recipes for the slaw, salsa, and tacos are below but I am highlighting the cupcakes since that is where I helped the most.

Fish Taco and Cabbage Slaw


Corn Salsa




  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch salt
  • 1 1/2 sticks salted butter at room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk (we wised whole)
  • 3/4 cup sour cream


1 (12-ounce) bag semisweet chocolate chips

3 sticks salted butter, almost room temperature

1 teaspoon vanilla extract

Pinch kosher salt

1/2 cup powdered sugar




  1. Preheat the oven to 350 degrees F.
  2. In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy.
  3. Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
  4. Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way.
  5. Put in the preheated oven and bake for about 20 minutes. Check about halfway through to rotate the muffin tin.
  6. Remove from the oven and let cool completely on a wire rack, then frost and decorate.


  1. Melt chocolate chips * I melted mine in the microwave
  2. Beat the butter until light and fluffy. Add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.


Next time tips: This recipe was best left untouched.  It did make more than a dozen cupcakes and way too much frosting.  Sour cream added a great moisture to the cake which is often my biggest qualm when biting into a dry cupcake.  It reminds me of the added moisture mascarpone added to the mini cupcakes from Giada.


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