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  • Helen Dissell



  • 280g self-raising flour

  • 1.25ml baking soda

  • 1.25 ml salt

  • 7.5ml moirs vanilla essence

  • 2 extra-large eggs 280g white sugar

  • 125ml light sour cream

  • ½ cup butter


  1. Beat the eggs and sugar till light and fluffy.

  2. Beat the butter into the egg mixture and add the vanilla essence.  

  3. Sift the flour, salt and baking soda into mixing bowl. 

  4. Add all the dry ingredients to wet mix and beat thoroughly. 

  5. Lastly fold in the sour cream. 

  6. Place spoon fulls of batter into the cupcake holders filling them only halfway up the cupcake holder. 

  7. Pre heat the oven to 160C thermo fan temperature and then bake for 25 mins approximately or until you smell them and they are golden brown on top and firm to the touch. 

  8. Remove from the oven and slightly cool them in the baking tray prior to removing them and placing them on a wire rack to cool. 

  9. Brush with sorbet syrup mixed with flavouring (liquor, vanilla, lemon zest etc.)when cool and just prior to decorating with chosen topping such as Italian meringue or buttercream. 

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