Our ladies always love a bit of afternoon tea after a hike/kayak/abseil/canyoning/walk etc and these tasty morsels fit the bill nicely. Are they health food? Nup, don't even pretend to be but these are just a mouthful of goodness really. Enjoy!
Sour Cream Cinnamon Cakes
(makes about 50 mini muffins)
1 cup Sugar
3/4 cup butter, softened
1 1/2 teaspoon vanilla
3 eggs
3 cups plain flour or whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
Streusel Topping
Mix 1/2 cup of packed brown sugar, 1/2 cup finely chopped nuts (walnuts/pecans) and 1 1/2 teaspoons ground cinnamon
Heat oven to 150c. Grease small cupcake tin or line tin with papers. Prepare Streusel Topping and set aside. Mix flour, baking powder/soda, salt and set aside. Beat sugar, butter, vanilla and egg in a large bowl, medium speed, scraping bowl occasionally for 2 minutes. Alternate adding flour mixture and sour cream while beating on low speed until just combined. Drop tablespoon of the batter into each prepared muffin tins, top with a teaspoon of Streusel Topping, press down lightly so it sticks. Bake in the pre heated oven for 8-10 minutes or until a toothpick inserted comes out clean.
Note: drop in a couple of cut up apples or any kind of firm fruit to the batter for a yummy addition. You can bake in a tube or bundt pan for about an hour too, which I do when I can't be stuffed making cupcakes!
Thank you Betty Crocker for your timeless recipe.