Friday, December 3, 2010

Blueberry sour cream cupcakes

It's the holidays and I'm too lazy to write a serious post, so here's another cupcake recipe instead.

You may notice that I tend to use sour cream in my cakes - I find that this extra ingredient makes the cake very moist and this one is no exception.


175g soft butter
225g self-raising flour
175g caster sugar
3 large eggs
60ml sour cream
1 tsp baking powder
1½ tsp vanilla essence
180g blueberries


1. Preheat oven to 180 degrees celcius.
2. Sift flour, mix together with baking powder in a bowl.
3. In a separate bowl, beat butter, sugar and eggs.
4. Add sour cream and flour mixture, beat until smooth.
5. Stir in bluberries.
6. Pour batter into muffin tray.
7. Bake for about 26 mins or until skewer comes out clean.

Unlike most of my other cupcake/muffin recipes, this one is light, not dense. It's so light that after eating one, you'll immediately feel like having another! Ever since I discovered this recipe, I've stopped using yellow cake mix - this one is far superior and it's super easy to make.

The beauty of this recipe is that it works perfectly as a base cake for any filling so you can use chocolate chips or other fruit in place of blueberries.

Have fun experimenting!


Anonymous said...

I just baked a batch of cream cheese cake. But yours look more tasty. Can we swap?


monlim said...

Sure! :)

Anonymous said...

I told myself that I should try it one of these days after reading about it and finally got down to it last night. It was easy and fuss-free even with the kids helping out. Couldn't get hold of blueberries, so I substituted them with strawberries. And thanks ML, they were yummy! Your recipe rocks! I baked them in mini size and the first batch of 12 were gobbled down quickly by my boys. The outside was crisp while the inside was soft and light and it was really good eating them straight out of the oven. However, this morning the outside of the muffins no longer has the crisp texture but were soft and moist, not as nice as yesterday's. How do you keep them crisp? I store them in those lock-n-lock container.

Btw, I also tried your baked pasta last weekend and my kid said like restaurant-styled. :) (I added prawns, quail eggs, ham and bacon)

monlim said...

Glad you liked it! This is still my kids' favourite cupcake recipe. Yeah, the muffin tops tend to get soft if you store them overnight. One way is to pop them in the toaster oven for a little while, then you shd get a nice crisp top :)

Anonymous said...

Thanks ML. Will try to pop them in the toaster this evening. Thought about it this morning but didn't have the time, so just packed three of them into the lunch box for the youngest to bring to school for his recess. I am sure he would come back from school complaining that they are not as nice as yesterday's.


monlim said...


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