Sunday, November 14, 2010
Posted by Lindsey at 10:11 AM
I made these cupcakes for our friends who were recently blessed with a beautiful baby boy. Matt and I were supposed to meet little Brady, but unfortunately plans changed that day and our visit was postponed. So we had to enjoy these tasty cupcakes on our own (in Brady's honor), and oh boy, they were good! A classic vanilla cake topped with a delightful buttercream frosting. These babies are timeless. You can dress them up for any occasion, and they are guaranteed to please a crowd.
Yields 12 cupcakes
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
8 tbsp (1 stick) unsalted butter, room temperature
1/2 cup sour cream
1 egg, room temperature
2 egg yolks, room temperature
1 1/2 tsp vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups confectioners' sugar
1 tbsp vanilla extract
Preheat oven to 350°F. Line a standard muffin pan with paper liners; set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. 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 no flour pockets remain.
Divide batter evenly among prepared muffin cups. Bake 20-24 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes, then transfer to wire rack to finish cooling.
For frosting... In a large bowl, whip butter with an electric mixer on medium speed for about 3 minutes. Gradually add confectioners' sugar. Add vanilla, mix until incorporated. Frost cupcakes; decorate as desired.
Source: Brown Eyed Baker