Zutaten für Finest Vanilla Cupcakes
- Unsalted Butter
- Caster Sugar
- 3 large eggs
- Vanilla Extract
- Self Raising Flour
- Plain Flour
- 60ml milk
- White Chocolate
- 100g sour cream
- Fresh raspberries for decoration
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Zubereitung von Finest Vanilla Cupcakes
- Preheat oven to 180°C (350°F).
- Grease a 12-hole 125ml muffin tin with baking spray or butter.
- In a large bowl, cream together 170g softened unsalted butter and 170g granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, then stir in 1 teaspoon vanilla extract until well combined.
- In a separate bowl, sift together 170g all-purpose flour and 1 tsp baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with 60ml milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the muffin holes, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- For the chocolate frosting (optional): Melt 100g dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- Beat in 100g sour cream until the frosting is thick and creamy.
- Once the cupcakes are completely cool, frost them generously and decorate with fresh raspberries.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
136g
Fat
90g
Carbs
18g
