Ingredients:
- 7 oz (200 grams) soft butter
- 1 cup sugar (7 oz / 200 grams)
- 2 1/2 cups flour (12.3 oz / 350 grams)
- 3 eggs
- 1 cup sour cream (15% fat, 6.8 fl oz / 200 ml)
- 2 tsp baking powder (0.35 oz / 10 grams)
Optional additions:
- Chocolate chunks (blond, dark, or milk chocolate)
- Chocolate spread
- Peanut butter spread
- Lotus spread
- Nuts or any other toppings you like
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Instructions:
- Using a stand mixer fitted with a paddle attachment, cream the butter and sugar until smooth and creamy.
- In a separate bowl, mix the flour and baking powder together, then add them to the mixer. Process until the mixture forms crumbs.
- Stop the mixer, remove 1/2 cup of crumbs, and set them aside. Restart the mixer, add the remaining ingredients (eggs and sour cream), and mix only until the batter is fully combined.
- Line the wells of a cupcake tin with baking paper or pre-made liners. Divide the batter evenly among 11–12 wells.
- Add a surprise ingredient from the optional additions into the center of each cupcake, then sprinkle the reserved crumbs evenly on top.
- Bake in a preheated oven at 340°F (170°C, fan setting) for about 22 minutes, or until the cupcakes are baked and a skewer inserted into the center comes out with moist crumbs.
Enjoy!