Cup Cakes with Sour Cream Recipe

Ingredients
150 grams of butter
½ cup of extra fine sugar
1 teaspoon of vanilla essence
2 eggs, slightly beaten
2/3 cup of sour cream
1 and ¼ cups of whole wheat flour
¼ cup of rice flour

• Preparation time: 25 minutes
• Baking time: 15 to 20 minutes

Preparation

1. Preheat the oven at a moderate temperature of 180 degrees C. Wrap two deep baking molds of 12 units each with wax paper.
2. In a big bowl beat the butter and sugar until it turns into a light creamy mixture. Gradually add in the vanilla essence and the egg while constantly mixing it.
3. In a big metal bowl, mix the sour cream and the sifted flours until it becomes homogenous.
4. Use another spoon to spread the mixture uniformly in the paper cups and then put the cup cakes in the oven and bake them from 15 to 20 minutes or until you see that the top parts are golden brown. Pinch some of them with a wooden pick; if it comes out clean they are ready to be taken out of the oven. Place the baked cup cakes over a metal rack and allow them to cool. If you like you can glaze the top and sprinkle confectioner’s sugar over them.

 

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