Eggless Sour Cream Cupcake

Ingredients:For Cupcake

• 1&1/2 cup All Purpose Flour (maida)
• 1 cup Sour Cream 
• 3/4 cup Sugar 
• 1/4 cup Butter
• 1/4 cup Oil 
• 2 teaspoon Vanilla essence or vanilla extract 
• 1+1/4 teaspoon Baking Powder 
• 1/2 teaspoon Baking Soda 

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a bowl mix flour, baking powder and baking soda.
4. In another bowl add sour cream, oil, butter, sugar and vanilla essence, mix it with whisk until sugar dissolves.
5. Now add dry ingredients mixture slowly-slowly and mix with whisk till there are no lumps.
6. Fill around 3/4 of the molds with the batter
7. Bake it for 15 to 20 minutes, to check insert toothpick in middle of cupcake and it should come out clean.

Ingredients:For Frosting

• 1&1/2 cup Heavy whipping cream
• 3-4 tablespoon Sugar
• 1 teaspoon Vanilla essence

Direction:

1. Take heavy whipping cream in a bowl. Whip it till you get soft peaks using hand blender. 
2. After that mix vanilla essence and sugar in whipped cream and again beat it for 20-30 seconds.  
3. Keep in refrigerator.

Note:Don't beat the frosting for longer time otherwise it might turned watery.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event