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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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And they are like a primer in that you can change the extract, add citrus rind or fruit, use your imagination. But the basic recipe, by way of the LA Times, is a gem. Ingredients:
1 1/2 cups all-purpose flour |
1 cup cake flour |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
3/4 teaspoon salt |
3/4 cup unsalted butter, at room temperature |
1 cup sugar |
2 eggs, at room temperature |
2 egg yolks, at room temperature |
2 teaspoons vanilla |
2/3 cup sour cream, at room temperature |
Directions:
1. In a medium bowl, sift together the flours, baking powder, baking soda and salt.
2. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar at medium speed until the mixture is light and airy, about 5 minutes. Scrape the sides as needed for even mixing.
3. With the mixer running, mix in the whole eggs, then the yolks, one at a time, until fully incorporated. Mix in the vanilla until just combined.
4. Mix in the combined dry ingredients and sour cream, alternating between the two (one-third of the dry, then half of the sour cream, in stages) until both are thoroughly combined, being careful not to over-beat.
5. Evenly spoon the batter into 20 lined cupcake pans; the batter should fill each liner two-thirds to three-fourths full. Bake the cupcakes, one pan at a time and in the center of the oven, until the cupcakes have risen and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Rotate the pan halfway through for even baking.
6. Remove the pan to a rack to cool before frosting the cupcakes. The cupcakes are best eaten the same day they are made or frozen as soon as they are cool.
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