Thursday, July 7, 2011

Red Hott Cupcakes

adapted from recipe by Amy Sedaris
Makes 24 cupcakes

1 1/2 sticks unsalted butter at room temperature
1 3/4 cups sugar
2 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour
1 cup milk 
2 tablespoons sour cream
1 cup red hots candy, crushed

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

In a large bowl cream together butter and sugar until light and fluffy. Beat in eggs one at a time, mixing after each addition. Add vanilla, salt, and baking powder.

Add flour in three batches, alternating with the milk & sour cream. Mix until batter is smooth with no lumps, but do not over beat. Fold in crushed red hots.

Divide batter evenly among cups, and bake for 18- 20 minutes or until tops are just golden and toothpick inserted into center comes out clean. Cool on rack to room temperature before frosting.

This printable recipe from