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Pretty sour-cream cupcakes

  • 0:30 Prep
  • 0:20 Cook


  • 125g butter, softened
  • 1 cup (200g) caster sugar
  • 3 eggs
  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1/2 cup (55g) almond meal
  • 1/3 cup (80g) sour cream
  • Icing flowers, to decorate


  • 2 cups (300g) icing sugar mixture
  • 10g softened butter
  • 2 tablespoons hot water
  • 2-3 drops pink liquid food colouring


  • 1
    Preheat oven to 180°C. Line 20 1/3-cup (80ml) muffin pans with paper cases.
  • 2
    Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flours, almond meal and sour cream, in alternate batches, and stir with a wooden spoon until just combined.
  • 3
    Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
  • 4
    To make the icing, combine the icing sugar and butter in a medium bowl. Gradually add enough water, stirring with a wooden spoon, until a smooth paste forms. Add the food colouring and stir until well combined.
  • 5
    Use a round-bladed knife or palet knife to spread icing over each cake. Decorate with icing flowers. Put aside for 15 minutes to set.

Source: taste.com.au


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