I often make these cupcakes when I have sour cream in the fridge that needs to be used. They have the most amazing smooth texture, I guarantee they won’t last long! I topped the cupcakes with lemon icing, which is simple icing sugar and lemon juice mixed together, but they are just as amazing topped with any icing, or even none at all!
- 70 grams Butter softened
- 1/2 cup sugar
- 1 egg
- 1/2 cup Self Raising Flour
- 1/2 cup Plain Flour
- 1/2 cup Sour Cream
- 2 tablespoons Lemon Juice
- 1 cup Icing Sugar
- Lemon Juice extra
Preheat the oven to 160c. Line a 12 hole cupcake pan with cupcake liners.
Add the butter and sugar to a mixer and beat until pale and creamy.
Add the egg and beat until well combined. Add the sour cream, both types of flour and lemon juice and mix until combined.
Spoon batter into prepared cupcake pan and bake for 15 minutes or until cooked through. Place cupcakes on cooling rack and allow to cool.
To make icing sugar, place icing sugar in bowl and add enough lemon juice to make a thick icing. Spread icing on cupcakes.