Sunday, 19 February 2012

Vanilla Sour Cream Cupcakes

I know most of you are probably getting sick of seeing all these cupcakes popping up on this blog. And I also know that many of you are waiting patiently for more savoury dishes.
I promise they are coming!


I was having one of those days where nothing seemed to be jumping out and me. When I have a day like that I tend to turn to my old faithful..........the cupcake! All I need to do is work out a flavour.
Simple and sweet vanilla was the go. This recipe replaces milk with sour cream. The end result is a lighter and fluffier cupcake.

Ingredients:
125g butter - softened
3/4 cup caster sugar
2 eggs
1 1/2 cups self raising flour
1/2 cup (125g) sour cream

Method:
1. Pre heat oven to 180°C . Line a cupcake/muffin tray with paper cases. Using an electric beater, beat the butter and sugar together until light and creamy. Add the eggs, one at a time, beating well after each addition.

2. Gently fold through half the flour and half the sour cream until combined. Repeat with remaining flour and sour cream. If the mixture seems too thick you may need to add a little bit of milk. Divide the mixture between the paper cases.

3. Bake in the oven for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in the tray for 5 minutes then place on a wire rack to cool completely
Note:
I topped my cupcakes with a white chocolate ganache. To make this, put 250gm of white chocolate into a microwave save bowl, add 1/3 cup of cream. Cook in the microwave on medium for 1-2 minutes, stirring every 30 seconds until chocolate is melted. Set aside to cool down until at a spreadable consistency.

1 comment:

  1. Wow these were delicious and easy to make 5 stars!

    ReplyDelete