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    These delightful cupcakes manage to be airy and rich at the same time. Yield: 18 Cupcakes Prep time: 35 minutes
Baking time: 30 minutes
Difficulty Level: Moderate
   
Cupcakes
 Preheat oven to 350°F. Line muffin tins for 18 cupcakes with paper baking cups. Combine and sift together the cake flour, cocoa, baking soda, and sugar. In a bowl, beat eggs until thick. In a separate bowl, combine sour cream with vanilla. With mixer running, add flour mixture and sour cream mixture to beaten eggs. Beat 30 seconds on low speed, scraping frequently. Increase mixer speed to medium and beat 3 minutes more, scraping occasionally. Spoon into paper baking cups, filling each about half-way. Bake for 30 minutes. Cool on wire rack. Ice with chocolate icing once cool. Quick Chocolate Icing:
Mix cocoa with confectioners' sugar. Blend in butter. When evenly distributed, stir in heated milk only until icing is right consistency to spread. If icing is too thin, add more confectioners' sugar.  Calories 226; Carbohydrates 41g; Protein 4g; Fat 5g; Saturated Fat 3g; Cholesterol 51mg; Sodium 66mg; Calcium 5% DV; Iron 7% DV |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
