Cupcake Sunday – Vanilla and sour cream cupcakes with chocolate spread frosting….

Today is a bit of a special Cupcake Sunday because it’s a 99p Stores edition 😉

You might remember that I visited my local 99p Stores shop a little while ago and was pleasantly surprised by the wide range of products they stock.  I’ve been a regular since then, usually just popping in before I do my weekly shop to see if they have any bargains but last week, we were sent some vouchers and asked to pop in and buy some baking goodies to celebrate the fact that sales in the home baking section of 99p Stores have doubled in the last three months – no doubt because of the Great British Bake Off among other things.

I took Miss Frugal along and we had a great time filling our baskets with their range of silicone cake cases, ceramic ramekin dishes and flan dishes, colourful whisks, foil cake cases (great for Christmas) and a set of kitchen scales.  I even bought some cute little moulds to make sweets in for Christmas presents and a giant airtight container to store our finished cupcakes in.  Then we moved on to the foodie aisles and stocked up on some ingredients – eggs, icing sugar, sprinkles, coconut milk, (no idea but I have some sort of bounty cupcake in mind for some point in the future), chocolate spread that looks and smells a lot like Nutella but is half the price for a bigger tub and lots more as you’ll see from the photo below.  And we still had vouchers left over to buy some sweets, drinks and a couple of toys each for the kids.

So today I’m using some of the things I bought to make some vanilla and sour cream cupcakes with chcocolate spread frosting.

Vanilla and sour cream cupcakes
150g butter or margarine
150g sugar
3 eggs
3 capfuls of vanilla essence
200g self raising flour
5 tbsp sour cream

The method is much the same as you would use to make a normal victoria sponge recipe – cream the butter and sugar together, add the eggs and the vanilla essence and fold in the flour. Te only difference really is that at the end, you stir in the sour cream.

Bake in the oven at around 180 c for 13-17 minutes – depending on the size of your cupcakes.

When they’re golden on top, take them out of the oven and let them cool.

Chocolate Spread frosting
100g butter
200g chocolate spread
200g icing sugar
1 tbsp milk

Add all of the ingredients to a mixing bowl and using an electric whisker combine them until your mixture is smooth and creamy. Miss Frugal was decorating ours so I went for the easy option and made ours a little bit softer so she could just spoon the frosting on to the top of the cakes. You could add more icing sugar to make a stiffer mixture if yo were planning on piping it on to the cakes.

Here you go, my 99p Stores cupcake….

It’s delicious –  the sour cream makes it really light and moist and the chocolate spread frosting is just gorgeous.  Shame I can only have one since I’m on a diet.

Disclosure – I was sent vouchers by 99p stores.

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  1. says

    mmm lovely, also did you know that if you cut a cupcake in half it has half the calories which of course means you can eat twice as much.