Recipe by Noo
This is a great little recipe from Bill Grainger that is used endlessly in my house. Mostly I don't bother making it into cupcakes, but prefer to bake one larger cake, then portion into squares-a little more grown up if you are using it for afternoon tea-but in cupcake form they are great for kids parties! I also don't always bother with the frosting, as it’s quite delicious without it. Its quick and easy to make-kids and adults love it alike, and it freezes well too! I hope you enjoy it as much as we do!
Top Review by 2boyzmum
These were very nice. I used my own icing, but loved the flavor and the softness of the cupcakes. My husband would have liked them a bit crisper, but he also likes his steak charred, so what does he know. :)
- 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
- 250 g white chocolate, drops
- 300 ml sour cream
- raspberries, to decorate
Directions See How It's Made
- Preheat oven to 180 degrees Celsius.
- Grease a 12 hole 125ml muffin tin.
- 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.
- Sift flours together and fold into butter mixture while slowly adding the milk. Stir until almost smooth.
- 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.
- For the icing, melt the chocolate in a bowl over hot water, stirring until smooth. Remove from the heat and cool slightly.
- Gently beat in the sour cream until icing is thick and creamy.
- Spread icing on the cooled cupcakes and decorate with raspberries.