photo by PaulaG
- Ready In:
- 1 1⁄2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 cup granulated sugar (7 ounces)
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon table salt
- 8 tablespoons unsalted butter, room temperature (1 stick)
- 1⁄2 cup sour cream
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1 1⁄2 teaspoons vanilla extract
- Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.
- Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment (I just use my hand mixer and have great results). 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 smooth and no flour pockets remain.
- Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.
Questions & Replies
Got a question? Share it with the community!
RECIPE SUBMITTED BY
I'm a busy work at home mom of 2 young boys. My husband is frequently out of town for long spells for his work and that's when I turn to the 'zaar for inspiration. My husband loves to cook so when he's home it's all up to him and when he's gone it's fun and sometimes frustrating to plan menus that will not be rejected by the kiddos while containing wholesome ingredients. I'm pretty picky about the foods we eat. I only buy organic meats and dairy, nothing with high fructose corn syrup and as many local and/or organic fruits veggies that I can get my paws on. We have a wonderful delivery company called Greenling that I rely on for local fruits and vegetables. They serve Austin and San Antonio but it's a wonderful idea that I hope crops up everywhere. I'm also a huge fan of the 100 Mile Diet http://100milediet.org/home/ , the Slow Food movement http://www.slowfood.com/ ,the book The Omnivore's Dilemma http://www.michaelpollan.com/omnivore.php and the movie The Future of Food http://imdb.com/title/tt0427276/ . If you haven't heard about any of these things it's time to check it out. It's eye opening. I believe it is very important to know where our food comes from. That said, I'm not a food nazi, I just like to know that I'm feeding my family the best quality food available. It's not cheap but I think it's worth more than money. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">