To make the batter for these delicious cupcakes, I used the cake mixing method. It was identical to the one we used in class. For example, we had to whisk together the dry ingredients and then combine those with the wet ingredients. I had to mix the ingredients together until they were completely combined. Like the cake recipe we made in class, there was sour cream listed as an ingredient.
I did notice a couple of mistakes I made. First of all, the recipe called for room temperature butter, but because I'm so impatient I just put it in the microwave to make it similar to room temperature. Another mistake was that the recipe asked for room temperature eggs, but I didn't want to wait for them to warm up. The final mistake I made was that the recipe said to evenly divide the batter among the cupcake liners, which I tried to do, but It wasn't very equal. This caused some of the cupcakes to be overcooked. Overall, the mistakes probably effected the final product in some way, but not enough to impact the taste.
I didn't intentionally change anything in the recipe, but I was a little skeptical about mixing the sour cream into the batter. I also noticed that the batter was a lot thicker than any cupcakes that I've ever made. I'm guessing that was because I've never made cupcakes from scratch, just from a box.
The cupcakes were a pale golden brown. They tasted super sweet, especially because of the butter-cream frosting, which was a huge success! The cupcakes smelled amazing. My kitchen smelled exactly like a bakery; sweet and warm. Overall, I would definitely make them again. I learned that when a recipe says "evenly divide the batter", you have to make sure you actually follow that rule.
I did notice a couple of mistakes I made. First of all, the recipe called for room temperature butter, but because I'm so impatient I just put it in the microwave to make it similar to room temperature. Another mistake was that the recipe asked for room temperature eggs, but I didn't want to wait for them to warm up. The final mistake I made was that the recipe said to evenly divide the batter among the cupcake liners, which I tried to do, but It wasn't very equal. This caused some of the cupcakes to be overcooked. Overall, the mistakes probably effected the final product in some way, but not enough to impact the taste.
I didn't intentionally change anything in the recipe, but I was a little skeptical about mixing the sour cream into the batter. I also noticed that the batter was a lot thicker than any cupcakes that I've ever made. I'm guessing that was because I've never made cupcakes from scratch, just from a box.
The cupcakes were a pale golden brown. They tasted super sweet, especially because of the butter-cream frosting, which was a huge success! The cupcakes smelled amazing. My kitchen smelled exactly like a bakery; sweet and warm. Overall, I would definitely make them again. I learned that when a recipe says "evenly divide the batter", you have to make sure you actually follow that rule.
INGREDIENTS:
Vanilla Cupcakes:
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
DIRECTIONS:
1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
Classic Vanilla Butter-cream Frosting
Author: Savory Sweet Life
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 2.5 cups
Classic American Butter-cream frosting. This recipe uses powdered sugar, butter, vanilla and milk. This is a great recipe for decorating and piping on cupcakes and cake.
Ingredients
- 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like ice cream.
- 3-4 cups confectioners (powdered) sugar, SIFTED
- ¼ teaspoon table salt
- 1 tablespoon vanilla extract
- up to 4 tablespoons milk or heavy cream
Instructions
- Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
To warm up eggs more quickly, run them over warm water for a few minutes OR have them sit in warm water (not boiling) for some time. Additionally, if you cut up the butter into smaller chunks and let it sit out on the counter for about 30 minutes, it gets soft WAY faster! What effect do you think the temperature of the butter had on the final products based on what we've learned in class?
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