Blueberry sour cream cupcakes

It's the holidays and I'm too lazy to write a serious post, so here's another cupcake recipe instead.

You may notice that I tend to use sour cream in my cakes - I find that this extra ingredient makes the cake very moist and this one is no exception.

Ingredients:

175g soft butter
225g self-raising flour
175g caster sugar
3 large eggs
60ml sour cream
1 tsp baking powder
1½ tsp vanilla essence
180g blueberries

Recipe:

1. Preheat oven to 180 degrees celcius.
2. Sift flour, mix together with baking powder in a bowl.
3. In a separate bowl, beat butter, sugar and eggs.
4. Add sour cream and flour mixture, beat until smooth.
5. Stir in bluberries.
6. Pour batter into muffin tray.
7. Bake for about 26 mins or until skewer comes out clean.

Unlike most of my other cupcake/muffin recipes, this one is light, not dense. It's so light that after eating one, you'll immediately feel like having another! Ever since I discovered this recipe, I've stopped using yellow cake mix - this one is far superior and it's super easy to make.

The beauty of this recipe is that it works perfectly as a base cake for any filling so you can use chocolate chips or other fruit in place of blueberries.

Have fun experimenting!