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Document Id : 1533
File Type : PDF
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Cranberry Sour Cream Cupcakes Recipe
CRANBERRY SOUR CREAM CUPCAKES
1/2 c. shortening
1 c. firmly packed brown sugar
2 eggs
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1/2 c. sour cream
1/2 c. canned jellied cranberry sauce
1 c. chopped walnuts
Cream shortening and sugar together until light and fluffy. Add eggs, beat well after each addition. Sift dry ingredients together, add to creamed mixture alternately with sour cream and cranberry sauce. Stir in nuts. Place paper cups in muffin tins and fill 3/4 full. Bake at 350F. 25 minutes.
Frost with butter frosting, if desired. Decorate with cubes of jellied cranberry sauce. Yield: 2 dozen.
1/2 c. shortening
1 c. firmly packed brown sugar
2 eggs
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1/2 c. sour cream
1/2 c. canned jellied cranberry sauce
1 c. chopped walnuts
Cream shortening and sugar together until light and fluffy. Add eggs, beat well after each addition. Sift dry ingredients together, add to creamed mixture alternately with sour cream and cranberry sauce. Stir in nuts. Place paper cups in muffin tins and fill 3/4 full. Bake at 350F. 25 minutes.
Frost with butter frosting, if desired. Decorate with cubes of jellied cranberry sauce. Yield: 2 dozen.
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