Sour Cream Berry Cupcakes


Meet Ming. Ming makes cupcakes. Infact she makes cupcakes, cookies and savouries. I don’t know a lot else about Ming expect she is just an ordinary homebaker like you and I, who likes taking pictures of her baking.

What I do know is that I haven’t quite come across another baking site like hers that makes me drool quite as much as I do when I’m scrolling through this one. Her website is a documentation of a project to test, experiment and create new flavours of cupcakes and other delicious treats. Sounds like a perfect little life to me.

Although I discovered this wee beauty a while ago, I have only made this one so far and it sure is delicious! I definitely recommend.

On a side note, I finally got myself one of these! I can now decorate to my heart’s content and not worry about the little wee things getting squashed!

Sour Cream Berry Cupcakes
Makes 10

For the cupcakes:

  • 1 cup flour
  • 1/2 tsp baking soda
  • pinch of salt
  • 115 grams butter
  • 1/2 cup sugar
  • 1 egg
  • 1/4 tsp vanilla essence
  • 1/2 cup sour cream
  • 1 1/2 cups berries (fresh or frozen)

For the icing:

  • 2 tbsp butter, softened
  • 1/4 cup cream cheese
  • 1 cup icing sugar
  • 1 tsp lemon rind, grated
  • 1 tsp vanilla essence

Mix together the flour, baking soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Stir in the sour cream.  Add flour mixture.  Stir in the berries.  Bake at 180 degrees for approximately 20 minutes, or until toothpick comes out clean.

To make the icing, beat the butter and cream cheese together until it goes nice and smooth and creamy. Slowly mix in the icing sugar and blend it till it’s really well combined and then throw in the lemon rind and the vanilla essence and give it another couple of stirs. Ice the cupcakes once cooled and if you like, you can top with additional berries or decorate with some white chocolate.


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4 thoughts on “Sour Cream Berry Cupcakes

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