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recipe by Kamran Siddiqi http://sophisticatedgourmet.com
These cupcakes are as difficult as putting a boxed cake mix together. If you plan to make this recipe at the last minute, and you don’t have time to bring an egg and the sour cream to room temperature simply place it in a glass of hot (not boiling) water for a few minutes; doing so will take the chill off and bring the egg to room temperature. As for the sour cream, running it in the microwave for 10 seconds or so should do the trick. When filling the cupcake liners, be sure to fill them up with no more than 3 level tablespoons of batter, as this batter is quite runny, and doesn’t dome over when it rises like a muffin would, instead it spreads out, and if there’s too much batter in one of the cups, the batter will spill-over the liner and onto the pan.
recipe updated Oct 20, 2018