- 4 eggs
- 1/4 teaspoon salt
- 3/4 cup granulated sugar, divided
- 2 teaspoons grated lemon or orange zest
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- Sour Cream Filling
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- dash salt
- 1 egg, beaten
- 1 cup sour cream
- 1/2 teaspoon vanilla extract
- Chocolate Icing
- 1 ounce unsweetened chocolate
- 1 tablespoon butter
- 1/4 cup water
- 2 1/2 cups powdered sugar
- 30 maraschino cherries, optional
In a mixing bowl, beat the egg whites and salt until foamy. A few tablespoons at a time, beat in 1/2 cup of the sugar, beating until soft peaks form. Set egg whites aside.
Beat egg yolks in another mixing bowl until thicken and lemon colored. Gradually beat in remaining 1/4 cup sugar. Blend in lemon or orange zest and vanilla. Fold the egg yolk mixture into the egg white mixture. Sprinkle flour over all and then fold in gently with a rubber spatula or wooden spoon. Drop batter by rounded tablespoonfuls into greased 2-inch muffin cups. Bake in a preheated 375° oven for 10 to 12 minutes, oruntil cakes spring back when lightly touched with finger. Loosen sides and remove from the muffin cups. Cool.
Make Sour Cream Filling:
Blend the flour, sugar, and salt in top of double boiler. Stir in the egg. Gradually stir in sour cream, blending until smooth. Cook over hot water for 8 to 10 minutes, until thickened. Stir in vanilla then let cool.
With a sharp knife, cut a cone-shaped piece (about 1-inch in diameter and 3/4-inch thick) from the center of each cupcake. Fill centers with the sour cream filling.
Make Chocolate Glaze:
Combine the chocolate, butter, and water in top of double boiler. Cook over hot water until chocolate and butter are melted and mixture is blended. Stir in powdered sugar, blending well. If necessary, thin with a few drops of hot water. Drip chocolate glaze over the filling in cakes, then garnish with cherries, if desired.
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