Vanilla Easter Cupcakes
These vanilla easter cupcakes come together quickly and taste delicious.
Use whole wheat flour instead of all purpose flour for added fiber.
Preheat the oven to 200°C/ 400°F. Place the paper cupcake liners in the wells of the muffin tin. In a bowl, mix the egg and oil and stir in the sour cream. In another bowl, combine flour, sugar, baking powder and salt and then stir gently into the egg mixture. Pour batter into the cupcake liners and bake about 20 minutes (until an inserted toothpick comes out clean). Let cool and remove to a wire rack to cool completely.
Mix the powdered sugar with lemon juice and food coloring until thick creamy and brush onto the muffins. Allow to dry, then pipe on the green icing to look like grass. Top with candy eggs. Allow to dry.