I also make this with a sugar substitute and gluten-free with Pamela’s Gluten Free Baking and Pancake Mix, please read package directions. If you are using a sugar substitute be sure to start off with a small amount and taste test the batter to add more, you can always add but not take away.
Please remember to use Vanilla Extract for the best taste.
Leave 1 stick unsalted butter out for a 1/2 hour to soften. Room temperature for half and half, and eggs.
Bake at 350 Degrees, times will vary.
In a separate bowl sift these dry ingredients.
1 ¾ Cups Unbleached Flour OR Gluten Free Mix
1 ¾ teaspoons Baking Powder (Omit if using above g.f. mix)
¼ teaspoon Salt (Omit if using above g.f. mix)
In an electric mixer bowl cream butter and sugar (Sugar substitute)
1 stick unsalted butter
1 Cup sugar
Once they are creamed turn off mixer and add:
2 Large Eggs
1 teaspoon Vanilla Extract
Mix until blended in. Turn off mixer and add:
1/2 Cup Half and Half
1 Tablespoon Sour Cream
2 Tablespoons Agave Nectar
Add dry ingredients slowly
Mix until well blended. Then add:
1 Cup of frozen mixed berries, mix in well
Once it is well blended (mixed) turn off and let rest for 1 to 2 minutes. Then you are ready to fill the cake/muffin tins.
Let cool and frost with your favorite whipped cream or cream cheese icing.
Enjoy this summer treat. Jay
(This recipe has also been posted as a page)