Name: Sour cream and vanilla cupcakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 150 gram butter, at room temperature; 1 egg, at room temperature; 2 egg yolks, at room temperature; 2 teaspoon vanilla extract; 3/4 cup (165g) caster (superfine) sugar; 1 cup (150g) plain (all-purpose) flour; 1/3 cup (50g) self-raising flour; 1/2 cup (120g) sour cream; 30 icing flowers; Sour cream vanilla frostin; 1 teaspoon vanilla extract; 90 gram butter, at room temperature; 1/3 cup (80g) sour cream; 1 1/2 cup (240g) icing (confectioners') sugar; yellow food colouring

Ingredients

150 gram butter, at room temperature

1 egg, at room temperature

2 egg yolks, at room temperature

2 teaspoon vanilla extract

3/4 cup (165g) caster (superfine) sugar

1 cup (150g) plain (all-purpose) flour

1/3 cup (50g) self-raising flour

1/2 cup (120g) sour cream

30 icing flowers

Sour cream vanilla frostin

1 teaspoon vanilla extract

90 gram butter, at room temperature

1/3 cup (80g) sour cream

1 1/2 cup (240g) icing (confectioners') sugar

yellow food colouring

Method

1.Preheat oven to 180°C/350°F. Line 15 holes of two 12-hole (⅓-cup/80ml) standard muffin pans with paper cases.

2.Combine chopped butter, egg, yolks, extract, sugar, sifted flours and sour cream in small bowl with electric mixer. Beat on low speed until ingredients are combined. Beat on medium speed about 2 minutes or until mixture turns a paler colour.

3.Divide mixture into paper cases. Bake about 20 minutes. Turn cakes, top-side up, onto wire rack to cool.

4.Meanwhile, make sour cream vanilla frosting. Beat butter and extract in small bowl with electric mixer until light and fluffy. Beat in sour cream then gradually beat in sifted icing sugar on low speed until combined. Tint lightly with colouring.

5.Spread cupcakes with frosting; top with flowers.

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