:) VANILLA CUPCAKES Yield: 12 cupcakes SHARE to SAVE on your TIMELINE for LATER use ✿ INGREDIENTS: VANILLA CUPCAKES 1½ cups all-purpose flour 1 cup granulated sugar 1½ teaspoons baking powder ½ teaspoon table salt 8 tablespoons unsalted butter (1 stick), room temperature ½ cup sour cream 1 large egg , room temperature 2 large egg yolks , room temperature 1½ teaspoons vanilla extract VANILLA BUTTERCREAM FROSTING 1 cup (8 ounces) unsalted butter, at room temperature 2½ cups powdered sugar / icing sugar 1 tablespoon vanilla extract DIRECTIONS: *Adjust oven rack to middle position. *Heat oven to 350 degrees F. *Line standard muffin/cupcake tin with paper or foil liners. *Whisk together flour, sugar, baking powder, and salt in bowl of stand mixer fitted with paddle attachment. *Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. *Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain. *Divide batter evenly among cups of prepared tin. *Bake for 20 to 24 minutes until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean. *Remove the cupcakes from tin and transfer to wire rack. *Cool cupcakes to room temperature before frosting. *Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. *Reduce the speed to low and gradually add the powdered sugar. *Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. *Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. *You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using. Cupcake recipe adapted from Cooks Illustrated Frosting recipe is a Brown Eyed Baker original
Posted on: Sun, 21 Sep 2014 05:11:15 +0000
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