Finest Vanilla Cupcakes

Name: Finest Vanilla Cupcakes
Ingredients: 250 g softened unsalted butter; 250 g caster sugar; 4 eggs; 2 teaspoons vanilla extract; 185 g self raising flour; 60 g plain flour; 185 ml milk; icing; 250 g white chocolate, drops; 300 ml sour cream; raspberries, to decorate

11 ingredients

8 steps

Ingredients

250 g softened unsalted butter
250 g caster sugar
4 eggs
2 teaspoons vanilla extract
185 g self raising flour
60 g plain flour
185 ml milk
icing
250 g white chocolate, drops
300 ml sour cream
raspberries, to decorate

Directions

1

Preheat oven to 180 degrees Celsius.
2

Grease a 12 hole 125ml muffin tin.
3

Put butter and sugar in a large bowl and beat until pale and creamy. Add eggs, one by one, then add vanilla and beat until well combined.
4

Sift flours together and fold into butter mixture while slowly adding the milk. Stir until almost smooth.
5

Divide mixture between muffin holes and bake for 20 minutes. Remove from the oven and leave in the tin for at least 10 minutes. Turn out on rack to cool.
6

For the icing, melt the chocolate in a bowl over hot water, stirring until smooth. Remove from the heat and cool slightly.
7

Gently beat in the sour cream until icing is thick and creamy.
8

Spread icing on the cooled cupcakes and decorate with raspberries.