The Veselka Cookbook by Tom Birchard

Author:Tom Birchard
Language: eng
Format: epub
Publisher: St. Martin's Publishing Group
Published: 2011-08-07T16:00:00+00:00

VANILLA CUPCAKES

Makes 18 large cupcakes

Is there anything more satisfying than a moist vanilla cupcake? Without chocolate or banana or any fancy flavorings, I think vanilla cupcakes need to be supermoist, with a perfectly tender crumb.

18 tablespoons (2 sticks plus 2 tablespoons)

unsalted butter, room temperature

11/3 cups sugar

2 teaspoons vanilla extract

4 egg yolks

1 large egg

2 cups plus 2 tablespoons cake flour

¾ teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

¾ cup sour cream

1. Preheat the oven to 350°F. Place paper cupcake liners in 18 indentations in one or two nonstick muffin tins. Set aside.

2. In the large bowl of a stand mixer (or in a large bowl using a handheld mixer), cream together the butter, sugar, and vanilla until light and fluffy, about 3 minutes. Beat in the egg yolks two at a time, beating until combined between additions. Beat in the whole egg.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Add about one-third of the flour mixture to the butter mixture and beat until smooth, then add about one-third of the sour cream and beat until smooth. Continue to alternate with two more additions of each, beating smooth between additions, until the flour mixture and sour cream have been incorporated.

5. Distribute the batter evenly among the liners in the prepared pans. Bake in the preheated oven until the cupcakes are lightly browned and a toothpick inserted in the center of one comes out dry, 15 to 20 minutes.

7. Cool the cupcakes in the pans on a rack for 5 minutes, then remove the cupcakes from the pan and transfer to rack to cool completely. Frost with Buttercream Frosting if desired.

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