Ingredients:
-1 1/2 cups all-purpose flour
-1 1/4 teaspoons baking powder
-1/4 teaspoon fine salt
-1 cup granulated sugar
-1 stick unsalted butter, at room temperature
-1 large egg plus 1 egg yolk
-1 teaspoon vanilla extract
-1/2 cup sour cream
Instructions:
Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. In a large bowl, sift the flour and baking powder. Add in the salt. In the bowl of an electric mixer, beat the sugar and butter on medium-high speed until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat until well combined. Add the sour cream and then the flour mixture, beating well after each addition. Continue beating for another minute, or until the batter is thoroughly mixed. Fill each muffin cup 2/3 full. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan on a rack before removing the cupcakes to the rack to cool completely.
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See next page for frosting recipe.
BẠN ĐANG ĐỌC
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