honey – sour cream cupcakes

Cream together:
          1 c. sour cream
          1 c. honey
          1/3 c. soft butter
          1/3 c. Sucanat or Rapadura
          1 Tbsp. grape seed or olive oil
          3/4 tsp. cinnamon       3/4 tsp. nutmeg       3/4 tsp. clove powder
  Beat in until light and fluffy:
          3 lg. eggs
  Add:
          2 c. Summers Sprouted Wheat Flour       1 tsp. baking powder
  Fill cupcake papers 3/4 full. Bake at 350 for 18-20 minutes.
  Or spread batter in 2- 6″x 9″ greased and floured cake pans and
          bake for 30-40 minutes.
  Cover with Rum Topping just before serving.
  Variation: Add 1/2 c. raisins.

Honey-Sour Cream Cupcakes

Ingredients
  

  • 1 c sour cream
  • 1 c honey
  • 1/3 c soft butter
  • 1/3 c Sucanat or Rapadura
  • 1 tbsp grape seed or olive oil
  • 3/4 tsp cinnamon
  • 3/4 tsp nutmeg
  • 3.4 tsp clove powder
  • 3 large eggs
  • 2 c Summers Sprouted Wheat Flour 
  • 1 tsp baking powder

Instructions
 

  • Cream together:  1 c. sour cream, 1 c. honey, 1/3 c. soft butter, 1/3 c. Sucanat or Rapadura, 1 Tbsp. grape seed or olive oil, 3/4 tsp. cinnamon, 3/4 tsp. nutmeg, 3/4 tsp. clove powder
  • Beat in until light and fluffy: 3 lg. eggs
  • Add: 2 c. Summers Sprouted Wheat Flour, 1 tsp. baking powder
  • Fill cupcake papers 3/4 full. Bake at 350 for 18-20 minutes.
  • Or spread batter in 2- 6"x 9" greased and floured cake pans and bake for 30-40 minutes.
  • Cover with Rum Topping just before serving.     
    Variation: Add 1/2 c. raisins.
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