View Recipe

Title
Author
Tags Press Ctrl + Click to select multiple tags.
Ingredients One per line	1 2/3 cup all-purpose flour 213g 1 cup granulated sugar 200g 1/4 tsp baking soda 1 1/2 tsp baking powder 1/4 tsp kosher salt 3/4 cup unsalted butter 170g, melted 3 egg whites room temperature 1 tbsp vanilla extract 15mL 1/2 cup sour cream 120mL, room temperature 1/2 cup whole milk 120mL, warm frosting: 2 lb confectioners sugar 900g, sifted 1 lb unsalted butter 450g, room temperature 1 tsp vanilla extract 1 tbsp heavy cream 1 pinch kosher salt 1 tsp whole milk
Directions One per line	Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan. Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together. Separate the eggs. You can use the yolks for a custard or a batch French buttercream. In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!) Add the wet ingredients to the dry ingredients. Mix until combined. Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up. Bake for about 18 minutes or until centers are springy to the touch. For the Buttercream: In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add in the confectioners sugar in two batches. Add salt, milk, cream and vanilla. Mix until fluffy. Transfer to a piping bag. Pipe a large dollop of buttercream on each cupcake. This recipe makes 16 cupcakes. I cut the recipe in half and made this 2 layer 4 inch cake.
Video
Pictures

A NEW TAG | Appetizers | Beef | Beverages | Breads | Breakfast | Cakes | Candy | Cookies | Crock Pot | Desserts | Fish | Lunch/Snacks | Main Dishes | Pies | Pork | Poultry | Quick & Easy | Salads | Side Dishes | Soups | Vegetable Dishes