Sometimes, upon dressing myself in the morning, I’ll think Girl, you rock a lot of polka dots. If you’ve been following for a while, you’ll know that I own an inordinate amount of polka dot patterned stuff. More often than not, there are dots incorporated into my outfit somewhere. From dresses to lingerie, shoes to iPhone cases, it’s my thing, I’m powerless against them, they make me happy. And I’ve been massively in need of a big dose of sunshine, sprinkles and polka dots lately.
Post holiday blues hit harder than expected, and after months of indecision and self-doubt, I resigned from my job last week! But now it’s spring, the weather has been fantastic, and I’m equal parts excited and terrified about soon facing the very different world of full time freelance (and blogging). So I thought I’d celebrate accordingly with these cute little cakes!
The flavour inspiration came from an abundance of lemons that my Mum found herself with when I went to visit over the weekend. And when life gives you lemons, I say keep them – because hey, they’re free lemons! I hunted up a cupcake recipe with sour cream because I wanted to try something a little different from my go-to buttermilk cake.
The recipe I found was a super easy to make one-bowl lemon cake, and a sour cream frosting that paired nicely with the moist cakes, but was perhaps a little too sweet for me, believe it or not. And sprinkles were a must, of course. It’s impossible to be unhappy while eating a cupcake!
Have a great weekend everyone xx
- 50g unsalted butter, softened
- 1/2 cup sour cream
- Finely grated zest and juice of 2 small lemons
- 3/4 cup caster sugar
- 2 eggs
- 1 1/2 cups self raising flour
- Sprinkles, optional, for decoration
- 60g unsalted butter, softened
- 70g cream cheese, softened
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 2 1/2 cups icing sugar
To make the cupcakes, preheat oven to 180°C. Line a muffin pan with paper cases. Using an electric mixer, beat sour cream, softened butter, lemon rind, sugar, eggs and flour on low speed for 1 minute or until ingredients are just combined. Increase speed to high. Beat for 2 minutes or until thick and creamy.
Spoon mixture into muffin holes until three-quarters full. Bake for 20 to 25 minutes or until a skewer inserted into the centre of cupcake comes out clean. Remove from oven. Turn cakes out onto a wire rack to cool.
To make the frosting, mix together butter, cream cheese, sour cream, vanilla, lemon juice and salt in the bowl of an electric mixer. Stir in confectioners’ sugar, and beat until smooth. Frost tops of cooled cupcakes, decorate with sprinkles and serve.