For even more plum content you can add some, chopped, in to each cupcake as well as slicing them for the top.
Ingredients
| 125 g | Butter, softened |
| 1 cup | Caster sugar |
| 2 large | Eggs |
| ½ cup | Sour cream |
| 1 | Orange, finely grated zest of |
| 1 cup | Flour |
| 1 tsp | Baking powder |
| 4 | Plums, thinly sliced with stones removed (Main) |
| ⅓ cup | Raw sugar, to sprinkle |
Directions
- Heat oven to 160C fan bake. Line a 12-hole standard muffin tin.
- Place softened butter and sugar in a bowl, then beat until pale and creamy.
- Beat in eggs, sour cream and zest of one orange. Sift flour and baking powder over the creamed mixture and stir to combine.
- Spoon mixture into prepared muffin tin. Arrange a few slices of plum onto the surface of each little cake. Sprinkle a little raw sugar over each.
- Bake for 25 to 30 minutes or until a skewer inserted in the centre of one cake comes out clean. Remove to wire rack to cool.