I love this cupcake.
It tastes like the one I’m craving from Kara’s Cupcakes in San Francisco
A Ingredients
Cake flour
1¾ cups
All-purpose flour
1¼ cups
Sugar 1½ cups
Baking powder
1 tablespoon
Salt ¾ teaspoon
B Ingredients
Unsalted butter, cubed, soften 1 cup
Eggs
4
Sour cream 1/3 cup
Whole milk ¾ cup
Pure vanilla extract 1 teaspoon
C Ingredients
Sweet vanilla buttercream icing 1 recipe
Sprinkles for decoration to taste
Direction:
1. Preheat oven 350°F/180°C. Line a muffin baking pan with muffin liners.
2. Measure all A ingredients into a mixing bowl, mix
well. Add the softened butter cubes to
mix until the butter cubes are slightly smaller and coated with flour.
3. Measure the rest of B ingredients into another mixing
bowl, beat with a fork, add to batter in three batches. Do not overmix.
4. Pour the batter into the lined muffin cups, around 2/3
full. Bake in the oven for 19 minutes,
rotate the baking pan so it bakes evenly, bake an additional 5-6 minutes until
golden brown or a tester inserted into center comes out clean. Let cool in pan for 5 minutes, then remove
the cupcakes from muffin pan, place on wire rakes to cool completely before
apply icing.
5. Using an ice cream scoop, top one huge scoop of
buttercream onto the cupcake, decorate!!!
Serving: 2 dozen
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