Vanilla Cupcakes (makes 16-18)
This recipe makes sturdy but delicious moist cupcakes to use as a base for holiday cupcakes.
• 1 cup granulated sugar
• 1 ¾ cups cake flour(not self rising)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ stick unsalted butter softened at room temperature
• 2 large eggs, room temperature
• 1/3 cup sour cream
• ¼ cup vegetable oil
• 1 tablespoon vanilla extract
• 2/3 cup whole milk
Preheat oven to 350 degrees. Prepare cupcake tins with liners.
In a stand mixer, on low speed, mix the cake flour, baking powder, baking soda and salt to blend.
Add the sugar and butter. Mix on medium speed for about three minutes. The mixture will look crumbly.
In a small bowl, whisk the eggs, sour cream, oil and vanilla. Add this mixture slowly to the flour mixture and beat on medium speed until just combined. Slowly add the milk. Mix on low speed until just combined. The batter will be liquid.
Fill cupcake liners a little over ½ full. Bake for about 14 minutes. They’re done when a toothpick comes out without wet batter attached to it. They should not turn golden brown. If they’re not done, bake another few minutes.
When done, remove them immediately from the pan and leave them on a cooling rack or on your counter to cool.