easy sour cream struesel cupcakes
Mon 21st, May, 2012
G’day ladies, oooh have I got a good Beach Cottage recipe for you or have I got a good recipe for you. Well it’s actually not Beach Cottage, I cannot claim that…
So, a couple of months ago I met up with a couple of blogging friends, AllConsuming and Mrs W for a lil picnic in the park with our kiddos…Mrs Woog made some delectable sandwiches, of which I stuffed my face, as did Miss Beach Cottage, I made a cheesy dip thing (oh my straight to your thighs no stopping for breath) and Kim rocked up with these cupcakes, yowzas, get ready to make these and die.
Kim also lives and blogs from the beaches of Sydney, just up the road from me, though she doesn’t call herself Mrs Beach House ;-) she does love the beach though…
She likes to cook does this girl and she’s good….and so are these :-)
So without any fussing around I will hand you straight over to Mrs AllConsuming,
A few years back, during one of my bleak periods (of which there are many), a very dear online friend left the simple comment,
‘Go bake something. Baking makes everything better’.
And you know what? He was right. Everyone else was offering up those interminable cyber hugs (do not make me stab you for your kindness) and advice but he just stated a simple truth.
I backed away from the computer, gathered my friends on the bench: butter, eggs, sugar, flour and some other items I can no longer remember and for just a moment got lost in the art that is baking. The stress and anxiety that had been clenching my heart abated for just a moment, but what an important moment it was.
I started baking when I was very young, standing on a little school-issue chair so I could reach the bench to stamp out shapes with my mum in the dough of our family’s vanilla biscuit recipe. I still make those biscuits and now my boys are the ones standing on the stool stamping out shapes while shovelling dough into their mouths (I’m a little less strict than my Mum was on these things).
I adore baking and draw a strange peace from it. My life is stressful, things go wrong in a big way an awful lot of the time and yet I can stand in my kitchen, turn out a chocolate cake or a dozen cupcakes or a sublime pastry and feel that all is right with the world.
I tell myself that while we do not have the money for fancy cars or new season clothes, for brand name anything or family holidays, my boys will grow up with memories of my baking and of standing at the kitchen bench stamping out biscuit shapes with me.
This recipe comes from my mother-in-law. It is a family favourite from my husband’s childhood and so it seems fitting that it now slots in, alongside the vanilla biscuits, into our baking landscape.
It is an absolute snap to make and oh.my.goodness, so so good to eat.
You can make this as a cake, in which case you put half the batter in the tin, cover with the streusel, add the rest of the batter and then top with the rest of the streusel. But there’s something about them as cupcakes – little mouthfuls of contentment.
This recipe can be halved to make one 24cm cake. I’m not sure how many cupcakes it’d make as I always do double.
This makes I’ve made the cupcakes two ways – one where I’ve put some batter in the patty pan then streusel then batter then streusel but it’s fiddly and annoying. My advice is to top with a heaped dessert spoon of the streusel and then – oh so delicately (not) – smoosh it in to the batter. (The picture below however is when I did the former rather than the latter) I haven’t doubled the streusel topping as when I did it made LOADS too much – it’d be find if you were making a cake but as cupcakes you don’t need as much.
Sour Cream Streusel CupCakes
1 cup sugar
2 cups plain flour
1tsp baking powder
1 cup sour cream
1/2 cup brown sugar
1/2 cup nuts (I’ve used mixed nuts, pecans and pistachios. I’ve chopped them up in a processor or chopped them roughly. Basically do whatever floats your boat.)
Preheat oven to 180C and line patty pans with liners (it will make 15-18)
Put all the ingredients for the cake in a food processor and blend until smooth and pale.
Combine the streusel ingredients
Place a heaped dessert spoon in your patty pan liners, top with a heaped spoon of streusel and smoosh into the batter a bit.
Bake for 15-20 minutes
(Beach Cottage Recipe Notes : *I do not have a food processor, I made this in one bowl with a wooden spoon, too easy. *make double these won’t last long *when Miss BC made these she added half again on the topping cos we love it – it rocked)
So Beach Cottage ladies, that’s it from Kim and that’s it from me, I must say I have one seriously good cake/bake/muffin/cupcake tester in this house, his name is Mr Beach Cottage, he eats cupcakes with beer and all I can say is I have made this one a few times now lol!
Cheers & Happy Monday girlies, I have got a relatively calm week here (why am I even thinking of typing that! hopefully no broken bones or the like) …I am making a window dressing for the Summer House, nothing fancy but I want some fabric in there, plus I am finally getting some new doors put in and adding some cupboards to the kicthen. About time. More soon.
What’s on your agenda for the week?
Beach Cottage Recipes are super simple, tested by ravenous Surfer Boys, sometimes have a little bit of zee French about them, sometimes not…all taste like you made a whole heap of effort when you did not much
Kim Berry blogs from Sydney’s Northern Beaches, at her blog All Consuming (go here for more) – she is a freelance writer who has worked in communications roles for more than 15 years and wants to write a book. Of course she does. She can also cook and got to the Top 20 in NSW in the inaugural Australian MasterChef. There’s footage of her somewhere snotty crying at not getting in (George Colombaris was SO mean). This will stop her from ever entering politics. Kim’s fertile imagination and creative genius is almost out shone by that of her ovaries as she is the mother to four boys aged from 14 to four years old. Yeah. She’s excellent at washing as well.