Rating (1-10): 8
Difficulty (1-5): 2.8
These are the perfect cupcakes for breakfast...if you were to eat cupcakes in the morning. I loved how the sour cream made the cupcakes incredibly moist and the crumbly, and the streusel topping made them extra delicious. The reason I gave the cupcakes a 2.8 in difficulty (they really weren't that difficult) was due to the fact that you have to make the streusel topping and refrigerate it for 30 minutes before you can use it.
Most of you know that I recently moved to Blacksburg and had been living with my fiance and my parents in Richmond. My stepfather got used to having cupcakes on a weekly basis and has been going through cupcake withdrawal since we've been away. This past weekend my fiance and I ventured back to Richmond for my second dress fitting, and I made this weeks cupcakes there. My stepfather was extremely appreciative. It made my day to make him so happy. This is another recipe that I couldn't find on the Martha Stewart website - you need the book for it.