When I go to the supermarket, my bad habit is buying so many different things to use for baking because I have grand plans to bake something fabulous with it and then weeks later I forget about it. Yesterday I looked in my fridge and realised that I had forgotten to use the sour cream and it was due to expire next week, so I decided to find a recipe that I can use it in, I finally settled on a cupcake recipe because it looked easy.
This recipe for vanilla and sour cream cupcakes was perfect for me, because it only required one bowl and I didn’t have the energy to make anything too complicated. When making the cupcakes, it was the first time in a long time that I had to use my hand mixer to mix the batter.
The cupcakes were baked in only 17 minutes and they looked so golden brown and delicious. For the icing, I decided that I would use my usual buttercream recipe and make a two toned icing.
Maybe “accidentally” buying too many ingredients for baking is a good thing because it encourages me to explore different recipes.
I’m super excited to be adding a new cupcake recipe to my list of favourites.
The recipe for these cupcakes can be found here- Vanilla and sour cream cupcakes
*note: I added a touch of vanilla bean paste to the recipe