Cook Time 1 hour
Makes 12
Ingredients
150g butter, melted
2 eggs
150ml sour cream
80ml milk
1 tsp vanilla extract
1½ cups plain flour
1 tsp baking powder
½ tsp bicarbonate soda
1 cup caster sugar
Pinch of salt
Buttercream
200g unsalted butter, cubed and brought to room temperature
2 cups lightly packed icing sugar, sifted
½ tsp almond extract
A splash of milk
To Serve
Edible sugar flowers, for decorating (optional)
Method
Preheat the oven to 180°C and line a muffin tray with cupcake cases.
In a large bowl, whisk together the melted butter, eggs, sour cream, milk and vanilla extract until well combined. Add the dry ingredients (plain flour, baking powder, bi-carb soda, sugar, and salt) to the bowl and whisk gently until just combined. Be careful not to overmix – a few small lumps are perfectly fine.
Divide the batter evenly between the cupcake cases, filling each about ¾ full.
Bake for 15–20 minutes, or until the cupcakes are golden and spring back lightly when touched. Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
For the buttercream, place the softened butter into a large mixing bowl and whip with a hand mixer until pale, light and fluffy. Gradually add the icing sugar, mixing on low speed at first to avoid a sugar cloud.
Add the almond extract and milk, then continue whipping until the buttercream is smooth, creamy and spreadable. If needed, add a little extra milk for a softer consistency.
Transfer the buttercream into a piping bag fitted with your favourite nozzle. Once the cupcakes are completely cool, pipe the buttercream generously on top and finish with decorative flowers, if desired.
