Mini Pound Cake Cupcakes With Chocolate Bits Recipe Bakingfoodcom

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and cream cheese together until creamy; add sugar and beat until fluffy. Add eggs one at a time, beating until each one is blended. Stir in vanilla extract.
• Combine flour, baking powder, and baking soda in a separate bowl. Gradually add to the butter mixture, alternating with sour cream, beating until blended.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 24 minutes.

Steps:

• NOTE: If you want to bake the cake as cupcakes, bake at 375F for 20-25 minutes.
• Preheat oven to 350°F Grease form.
• Mix cake flour and baking powder in a small bowl. If not using chocolate chips, chop chocolate with a large knife into 1/8 inch pieces (average).
• Cream butter and sugar and salt until well blended. Add egg and vanilla and beat until batter is light in color and increased in volume.
• Add flour and milk and mix until well blended, but don't overbeat. Mix in chocolate chips. Fill form with batter, level top and bake in the middle of the oven for 30-35 minutes, until a wooden skewer inserted in the middle comes out clean.
• Remove cake from oven and let cool for 5 minutes in the form before taking it out. Cool completely and serve at once, or better, wrap tightly in foil and serve the next day. Flavors will have blended then.
• With a sieve dust powdered sugar on top of cake before serving. Freezes well.

Steps:

• Place butter into a small light-colored saucepan over medium heat. Cook, swirling pan frequently, until brown bits form on the bottom of the pan, and the butter begins to smell nutty, about 10 minutes. Immediately pour butter into a large mixing bowl, and allow to cool slightly.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
• Whisk together flour, salt, and nutmeg in a small bowl.
• Add brown sugar and white sugar to the bowl with brown butter. Mix butter and sugars together until thoroughly combined. Add in eggs, 1 at a time, mixing very well after each addition. Mix in vanilla. Add in half of the flour mixture, mixing until just combined. Add in sour cream, mixing until just combined. Add in remaining flour mixture, and mix until just combined. Fold in mini chocolate chips.
• Divide batter evenly between the mini Bundt® cavities.
• Place pan into the preheated oven and bake until the cakes spring back lightly when touched, 15 to 20 minutes. Allow cakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Steps:

• She states to use one petite loaf pan (2-cup capacity, about 5 X 3 X 2 inches) and that is what I used, but feel you could also make 3 or 4 cupcakes in a pan.
• Preheat the over to 350 degrees. Grease and lightly flour the loaf pan, tapping out the excess flour; then set it aside.
• Put the flour, baking soda and salt in a bowl (or plastic bag that you can close and shake the ingredients to mix) and mix them well.
• In a separate bowl, cream butter and sugar together with an electric mixer (or use a Kitchen Aid type of mixer), add egg yolk and vanilla and 1/2 of the buttermilk and the flour mixture. Beat about 45 seconds on medium until the batter is lightened and has slightly increase in volume. Add in remaining buttermilk and beat on medium until well blended, 20 seconds.
• Spoon the batter into the prepared pan. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes. (Mine was done at 25 mins in my convection oven).
• Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. Then remove the cake from the pan. Serve the cake warm or let it cool, upright, on the rack.