I came across this wonderful tasting cupcake receip when tidying up my bookshelf. The original recipe used butter but I have replaced it with olive oil instead. If I have a choice, I will normally replace butter or shortening to oilve oil. Healthier choice for my family, of course.
Make 12
Ingredients:
120g Olive oil
120g Castor sugar
Pinch of salt
1 egg (about 50-55g without shell)
150g sour cream*
1/2tsp Vanilla essence
150g Cake flour }
1/2tsp Baking powder } Sifted together
1/2tsp Bicarbonate of soda }
*You can replace sour cream to natural yogurt.
*You can mix 1 cup of full cream with 4tbsp of lemon juice to get freshly made sour cream.
Methods:
Mix the oil, sugar and salt in a mixing bowl and beat for few minutes. Add in the egg and incorporate it well into the oil mixture. Add in sour cream to the mixture and mix well. Finally, fold in the flour and mix well.
Lined the 12-holes cupcake tin and bake at 200 degree C for 18-20mins or check with a skewer by inserting it into the cake, it should come out clean if baked.
Leave the cupcakes on wire rack to cool before storing in air tight container. If without any icing or fosting, the cupcakes can be kept in the fridge for 7 days, it can last up to 1 month if in the freezer.
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