Words are sweet but they can never replace food.
~ Nigerian Proverb
Arkensen’s birthday coincidentally fell on spring break. He invited a few friends over to celebrate his birthday with him. So, instead of buying a cake from the bakery as we normally do in the past, I baked him some cupcakes instead. Cupcakes go very well with kids celebration like birthday parties or classroom celebrations. Because they are baked in a paper cup container, they do not require plates or utensils for serving — no dishes to wash!
BTW, do you know that cupcake is also known as fairy cake?
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 2 cups sugar
- 1 cup canola or corn oil
- 2 tsps vanilla extract
- 1 cup sour cream
Instructions
 First of all, I sift the flour, baking powder, baking soda and salt into a medium bowl and set it aside. The sifting will airate the flour and also helps to mix the ingredients well. |
 For the wet ingredients, I used an electric hand mixer to beat the eggs and sugar on medium speed until it thickened and lightened to a cream colour. I did that for about 2 minutes. Remember to scrape the sides of of the bowl during the mixing to ensure all ingredients are well mixed. Then on low speed, mixed in the oil and vanilla until blended. Next, I mixed in the sour cream until no white streaks remain. |
 The next step is to combine the dry ingredients into the wet ingredients. I mix in the flour mixture until it is incorporated and the batter is smooth. |
 The following step needs patience as I carefully spooned the batter into the paper-lined muffin tins. It’s because it is very drippy. It takes 2 tablespoons of batter to fill the paper-lined muffin tins to about 1/2 inch below the top of the liner. This recipe yields 21 to 24 cupcakes. |
 The cupcakes have to be baked in a preheated, 350 F oven, for about 23 minutes. You know it’s ready when the top feels firm and a toothpick inserted in the centre comes out clean.
The cupcakes have to be cooled in the pan on wire rack for about 10 minutes. Then remove the cupcakes from the pan for further cooling on the rack before frosting them. |
 When the cupcakes are completely cooled, I frosted the cupcakes with cream cheese frosting. Nanzaro helped by decorating them with coloured sprinkles. |
Rosa
18 Mar 2006I wish I had one right about now. I’m craving something sweet!
Windy
14 Nov 2006Hi Suanne – I’m thinking to make either cake or muffins this weekend. By looking at this post, I would like to know how to avoid muffins being stuck with the paper when it’s done? It happened to me all the time! 🙁
Suanne
14 Nov 2006Hi Windy, I normally spray my muffin tins with non-sticking spray like Pam. As for paper liners, I find that if you leave the cupcakes cool completely, then it’s easier to remove them from the paper liners.