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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 3 |
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Got this from the LA Times Food Section. They turned out wonderfully! It's the first time I made cupcakes from scratch and I am hooked. The batter is stiffer than cake batter. Also I don't have the recommended baking temperature so I just used 350 F. They did not require the full 15-20 minutes as stated in the recipe. Ingredients:
1 1/2 cups all-purpose flour |
1 cup cake flour |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
3/4 teaspoon salt |
3/4 cup butter, at room temperature |
1 cup sugar |
2 eggs, at room temperature |
2 egg yolks, at room temperature |
2 teaspoons vanilla |
2/3 cup sour cream, at room temperature |
Directions:
1. In a medium bowl, sift together the flours, baking powder, baking soda and salt.
2. In the bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer, cream together the butter and sugar at medium speed until the mixture is light and airy, about 5 minutes. Scrape the sides as needed for even mixing.
3. With the mixer running, mix in the whole eggs, then the yolks, one t a time, until fully incorporated. Mix in the vanilla until just combined.
4. mix in the combined dry ingredients and sour cream, alternating between the two (1/3 of the dry, the 1/2 the sour cream, in stages) until both are thoroughly combined, being careful not to over-beat.
5. Evenly spoon the batter into 20 lined cupcake pans. The batter should fill each liner 2/3 to 3/4 full. Bake the cupcakes, one pan at a time and in the center of the oven, until the cupcakes have risen and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Rotate the pan halfway through for even baking.
6. Remove the pan to a rack to cool before frosting the cupcakes. The cupcakes are best eaten the same day they are made.
7. Enjoy!
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