Yellow Birthday Cupcakes
Ingredients
200 g cake flour
2 teaspoons baking powder
1/2 cup (1 stick; 115g) unsalted butter
0.25 teaspoon salt
3 eggs
200 g granulated sugar
2.5 teaspoons pure vanilla extract
80 g sour cream
frosting: chocolate buttercream and sprinkles for garnish
180 ml whole milk
Instructions
In 177°C. Line a 12-cup muffin pan with cupcake liners. Line a second
pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
Whisk the cake flour, baking powder, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat
the butter and sugar together on high speed until smooth and creamy,
about 2 minutes. Scrape down the sides and up the bottom of the
bowl with a rubber spatula as needed. Add the eggs and vanilla
extract. Beat on medium-high speed until combined, then beat in the
sour cream. Scrape down the sides and up the bottom of the bowl as
needed. With the mixer on low speed, add the dry ingredients until just
incorporated. With the mixer still running on low, slowly pour in the
milk until combined. Do not over-mix. The batter will be slightly thick.
Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling
over the sides. Bake for 19-22 minutes, or until a toothpick inserted in
the center comes out clean. For around 30 mini cupcakes, bake for
about 11-13 minutes, same oven temperature. Allow the cupcakes to
cool completely before frosting.
Frost cooled cupcakes with chocolate buttercream. I used Ateco 849
piping tip. Top with sprinkles, if desired.
Leftover cupcakes keep well covered tightly in the refrigerator for 3
days.
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