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Quantity: 8 MAKES Servings
Prep Time: 20 min. Bake 15 min. + cooling

Ingredients

1 - 1/2 cups all-purpose flour
2⁄3 c sugar
1 t baking powder
1⁄2 t baking soda
1⁄4 t salt
225 g sour cream
2 eggs
1 t almond extract
1⁄2 t vanilla extract
1⁄3 c butter, softened
1⁄2 c milk chocolate or pastel chocolate chips
ICING:
1 - 1/2 cups icing sugar
2 T milk
4 t butter, softened
1⁄2 t vanilla extract
Pastel sprinkles
36 pieces of red shoestring licorice (125mm each)
36 pieces of ribbon (205mm each)

Preparation

1. In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine sour cream, eggs and extract; add to dry ingredients with butter. Mix well. Spoon 1 heaping teaspoonful into paper-lined miniature muffin cups. Place three chocolate chips in each cup; top with batter until two-thirds full.

2. Bake at 175° for 15 minutes or until golden brown. Immediately remove from tins; cool completely on a wire rack.

For icing, combine sugar, butter, milk and vanilla; spread over cupcakes. Top with sprinkles. To form handles, cut a small hole in the side of each cupcake with a sharp knife. Push both ends of a piece of licorice into hole. Tie ribbon in a bowl around licorice.

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