- Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper or foil liners.
- Sift the flour, sugar, baking powder and salt into a large bowl. In a separate bowl, whisk the sour cream, oil, eggs (or tofu) and vanilla together. Add these wet ingredients all at once to the flour and whisk well by hand for a minute until smooth. Use a scoop to divide the batter between the cups. Bake the cupcakes for about 25 minutes, until they spring back when gently pressed on top.
- Cool the cupcakes in the tin on a cooling rack for 15 minutes before removing from the tin to cool completely before frosting. For cupcake decorating tips, see page XX. Unfrosted, the cupcakes can be stored in an airtight container at room temperature for a day, or frozen for up to 3 months. Frosted cupcakes will keep in a sealed container in the fridge for up to 2 days, but freezing is not recommended.
For a gluten-free option, replace the 1½ cups (225 g) all-purpose flour with 1 cup (135 g) brown rice flour mixed with ½ cup (65 g) tapioca starch and ¾ tsp xanthan gum.
Turn this cupcake into a lemon cupcake by adding the finely grated zest of one lemon to the batter when you add the liquid ingredients.
Blended batters like this one are quick and easy to make, but be sure you whisk for a full minute to build some structure into the batter. As the cupcake bakes, it forms a slight dome that prevents the batter from spilling over the cupcake liner. You want this dome in a cupcake but not in a layer cake, which should have a smooth, level top.
Recipe from Baking Day with Anna Olson, Appetite by Random House, 2020