• Sharon Mackay

Tastes So Good (You've Earned It!)

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.