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Ingredients:
– 1 cup (225g) caster sugar
– 1 vanilla bean
– 1 3/4 cup (175g) cake flour, not self-raising ~ thats 175g of plain flour, minus 3 1/2 tablespoons and replaced with corn flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 cup (57g) unsalted butter
– 2 large eggs
– 1/3 cup (75g) full-fat sour cream
– 1/4 cup (60ml) canola/vegetable oil
– 1 tablespoon pure vanilla extract
– 2/3 cup (160g) whole milk
Frosting:
– 1 1/2 cups icing sugar
– 1/2 cup (113g) unsalted butter
– 2 teaspoon vanilla bean paste
– 1 tablespoon milk
Preheat oven at 175degreesC.
Bake at 175degreesC for 15mins, then at 135degreesC for 10-15 mins.
Disclaimer: This is not a sponsored video. All opinions are my own.
Recipe adapted from: Pollack, Stefani H.. "Vanilla Cupcake Recipe — The Ultimate Vanilla Cupcake Test Baked by 50 Bakers and Counting | Cupcake Project." Cupcake Project: An Experimental Cupcake Blog. Version 1. Cupcake Project, 24 Sept. 2011. Web. 19 Apr. 2013. (http://www.cupcakeproject.com/2011/09…).
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