In a small bowl whisk together the eggs, vanilla and sour cream until combined. Don’t worry too much if the sour cream goes a little lumpy as these will get worked out in the batter.
In the bowl of your stand mixer, stir together the flour, sugar, baking powder, baking soda and salt. Next add the butter and with the mixer running on a low speed slowly pour in the egg and sour cream mix. When all the wet mix has been combined turn up the mixer to medium and mix for a couple of minutes until smooth and creamy.
Spoon the batter into either 16 cupcake cases or 12 muffin cases if you fancy some slightly larger treats. Place in a preheated oven at 175ºC (350 F) for 20 to 25 minutes (or as long as 30 minutes if you are making giant muffin size cupcakes) until a light golden brown and a wire skewer inserted into the center comes out clean.
While your cupcakes cool on a rack, get a small bowl and mix together all the icing ingredients. The mix should be runny enough to pour off a spoon but still hold its shape. You can easily adjust the consistency with a bit more water or icing sugar as required.
Set your cooling rack over a baking tin or some foil and drizzle the icing over all your cupcakes, zig-zagging to and fro across each one.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1349g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2705 (58%)|
|Amt Per Serving||% DV|
|Total Fat 300.6g||401 %|
|Saturated Fat 178.5g||893 %|
|Monounsaturated Fat 81.5g|
|Polyunsanturated Fat 15.3g|
|Cholesterol 1782.1mg||548 %|
|Sodium 2335.2mg||81 %|
|Potassium 1044.7mg||27 %|
|Total Carbohydrate 444.2g||131 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 433.1g|
|Protein 62.8g||90 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4675
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