One Sweet Year of Cupcakes: Delicious Flavors for Every Season by Brown Janell

Author:Brown, Janell [Brown, Janell]
Language: eng
Format: epub
Publisher: CFI
Published: 2014-10-11T16:00:00+00:00

1. Preheat the oven to 350 degrees.

2. Beat butter and sugar at medium speed in the bowl of a stand mixer with the paddle attachment until smooth. Stop mixer and scrape down the sides of the bowl. Add sour cream, buttermilk, applesauce, oil, eggs, yolks, and vanilla. Mix until ingredients are well blended and smooth.

3. In a separate bowl, sift the flour, baking powder, and salt.

4. Turn the stand mixer onto low and add dry ingredients until just incorporated. The batter should be smooth.

5. Line two standard muffin tins with paper cupcake liners. Fill each cup ⅔ full with batter. I like to use an ice cream scoop for perfect measuring every time! Bake until tops spring back to the touch of your finger, and edges are just golden brown, 20–25 minutes.

6. Remove from tins and cool completely before filling or icing.

Finishing Touches: Ice with Chocolate Ganache (125 ).

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