|Vanilla Cupcake with Vanilla Frosting.|
The reason this batter recipe won is because the cakes come out moist and with a lovely crumb. The addition of sour cream to the dough really makes a difference not only in the moisture of the cake, but the sourness plays nicely with the sweet vanilla flavor. Ultimately, when you bite into the cake, it tastes very vanilla-y. This cake also is not that sweet, which it why it works so well with frosting on it.
The frosting won because it tastes like pure vanilla, and it isn't too sweet (in spite of all the sugar). I use this frosting on many other desserts I bake as well.
The Cupcake Ingredients:
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup sour cream
1 large egg, room temperature
2 egg yolks, room temperature
1 1/2 teaspoons vanilla extract
1. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
2. Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
|Ready to Bake.|
2 1/2 cups powdered sugar
1 tablespoon vanilla extract
1. Whip the butter, sugar, and vanilla together until a smooth creamy consistency is reached. Makes enough to ice 12 cupcakes. Enjoy!!
|Twelve Vanilla-y Cupcakes!|