RECIPE
Ingredients:
- 1,5 cup flour
- 1 cup granulated sugar
- 1,5 teaspoons baking powder
- pinch of table salt
- 100 g butter
- 1/2 cup sour cream
- 1 egg
- 1½ teaspoons vanilla extract
- 40g chocolate, crushed
Strawberry buttercream frosting:
- 1 cup butter, at room temperature
- 2,5 cups powdered sugar
- strawberries extract
- sugar sprinkles
Directions:
- Heat oven to 180°C.
- Whisk together flour, sugar, baking powder, and salt in bowl. Add butter, sour cream, egg, vanilla and beat at medium speed until smooth. Next add chocolate and mix well.
- Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 15-20 minutes. Remove the cupcakes from tin and transfer to wire rack.
- Cool cupcakes to room temperature before frosting.
- Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add extract, mixing until incorporated.
- Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
- Sprinkles with colored sugar.