• All-purpose flour 300 gm
• Baking powder 1 tsp
• Salt 1 tsp
• Baking soda ¾ tsp
• Light brown sugar 300 gm
• Eggs 4
• Vegetable oil 180 ml
• Buttermilk 120 gm
• Sour cream 120 ml
• Vanilla extract 1 tsp
• Maple extract 1 tsp

Preheat oven to 175°C.

Arrange cup cake cases in a muffin tray. Keep aside.

In a medium bowl, sift together flour, baking powder, salt, and baking soda. Set aside.


In a mixing bowl, beat brown sugar and eggs at medium-high speed with an electric mixer until smooth, approximately 3 minutes.

Add oil and beat until combined. Set aside.

In a small bowl, whisk together buttermilk, sour cream, and extracts.

Add flour mixture to brown-sugar mixture, alternating with milk mixture in 3 batches and beating well between additions. Pour batter into paper cases.

Bake until a pick inserted near the centre comes out clean, approximately 15 – 18 minutes. Remove to wire racks to cool completely.

by Pak101.com (few years ago!) / 735 views