I have sour cream in the refrigerator, and when I have sour cream, I dream of moist, melt in your mouth chocolate cake. Non-bakers would find it strange to have sour cream in their cake, but it really gives baked goods a wonderful delicious tender bite. I whipped up some cupcakes for E's barkada's daughter and froze the rest for my sister's birthday next week. But really, I just wanted to sneak a cupcake or two into my waiting lips.
I have made this recipe twice before and it consistently produced beautiful looking, flat topped cakes and cupcakes. Super ideal for cupcakes with fondant toppers. The usual suspects can be seen below.
The dry ingredients to be sifted together.
The wet ingredients: luscious sour cream with oil and water.
Leftover batter in the cupcake mold.
Pretend you don't notice the devastated cupcake there. Somebody might have tried eating a cupcake while it was cooling down. Don't look at me like that!
Some of the decorated cupcakes. I love playing with sugar!
Ok they're not perfect but it's my third time to play with fondant.. Good enough right? Right?!
(Sorry for the bullying, I can't promise that it won't happen again. Run away while you can.)
I can't be trusted with cupcakes in the house. I'll have to send these off later and pretend there was just 8 cupcakes to begin with.
Ok, bye.
