honey – sour cream cupcakes

Name: 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

Jump to Recipe Print Recipe

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

Print Recipe

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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honey – sour cream cupcakes

Honey-Sour Cream Cupcakes

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