18 - 20
- 1 1/4 cups (185g) plain flour, sifted
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup (150g) caster sugar
- 1/4 cup (50g) vanilla sugar
- 1/4 cup (60g) soft butter
- 2 small eggs
- pinch salt
- 1/4 cup (60ml) sunflower oil or grape seed oil
- 1/3 cup (70g) full-fat sour cream
- 2 tsp pure vanilla extract
- 150ml whole milk
- maple syrup or sugar syrup, to brush
Suggested wine match - 2013 Waipara Hills Waipara Pinot Gris
Preheat oven to 175°C. Line 20 standard-sized muffin tin holes with paper cases.
Place flour, baking powder, baking soda and both sugars into a bowl. Add butter and stir together with a wooden spoon or hand whisk until the butter is evenly distributed and the mixture looks like fine breadcrumbs. Make a well in the center.
In another bowl, combine eggs, salt, oil, sour cream and vanilla and whisk until smooth. Pour this wet mixture into the well in the dry ingredients and stir for a minute or two, to just combine.
The mixture will be fairly thick but you shouldn't see traces of butter.
Lastly, slowly add the milk, stirring until incorporated. You can now expect the mixture to be quite wet.
Transfer the mixture to a jug and pour into prepared paper cases, dividing evenly and filling to just over half full.
Bake for 15 minutes or until cupcakes are puffed and firm but not browned. Test one by inserting a skewer into the center - it should come out clean. Remove to a wire rack to cool completely.
Brush with maple syrup or sugar syrup before icing and decorating, as desired.