Vanilla Cupcakes

Ingredients

• 213g (1 ⅔ cup) cake flour
• 200g (1 cup) granulated sugar
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 122g (½ cup) sour cream
• 120g (½ cup) milk
• 90g (3 count) egg whites
• 170g (¾ cup) unsalted butter (melted)
• 1 Tbsp vanilla extract

Directions

• Preheat oven to 350F
• Spray a cupcake pan with baking spray and add cupcake liners
• Combine flour, sugar, baking powder, baking soda, and salt into a small mixing bowl
• Combine sour cream, milk, eggs and vanilla extract in a separate small mixing bowl
• Melt butter in a separate bowl, microwave is OK
• Sift dry ingredients into a mixing bowl large enough to combine all ingredients, break up any dry ingredients that remain. Sometimes there will be larger grains or salt or sugar, these can be dumped into the dry mix after sifting everything else.
• Add the dairy mixture to the dry ingredients and mix well with a hand or stand mixer, add the melted butter slowly to avoid splashing
• Use a 1.5oz to 2oz scoop to fill cupcake liners, leaving about a half inch of space at the top of each liner
• Place cupcake pan on a baking sheet and bake for 22-24 minutes or until an inserted toothpick comes out clean
• Allow to cool to room temperature before decorating

Notes

• Pistachio variation: replace 1 Tbsp vanilla extract with 1 ½ tsp vanilla extract and 1 ½ tsp pistachio emulsion
• Strawberry variation: replace 1 Tbsp vanilla extract with 1 ½ tsp vanilla extract and 1 ½ tsp strawberry emulsion
• For confetti, AKA funfetti or birthday cake, replace 1 Tbsp vanilla extract with 1 ½ tsp vanilla extract and 1 ½ tsp almond extract, add fold in 70g rainbow sprinkles (jimmies)
• Recommend weighing the ingredients that are listed with their weight first, especially when scaling the recipe
• Recommend cake flour over all-purpose flour. AP flour will be slightly chewier.