When it comes to kids, I've learned that they love the simple flavors when it comes to cupcakes. After consulting with my 9 year old nephew (a self-proclaimed kiddie cupcake connoisseur), he told me to make both yellow and chocolate cupcakes. And that I did. However,I couldn't just whip up any regular old yellow and chocolate cupcakes though. Instead, I added some sour cream to each batter which really made the cupcakes moist without adding any additional flavor. For the frosting, I made a classic vanilla bean buttercream.
Yellow Sour Cream Cupcakes
recipe from Cupcakery
recipe from Cupcakery
2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 large eggs
2 cups sugar
1 cup canola oil
2 tsp. vanilla extract
1 cup sour cream
1/2 cup milk
Preheat the oven to 350° degrees. Line cupcake pans or spray with non-stick spray. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda and salt.
In a large bowl, using an electric mixer, fitted with a paddle attachment or beaters, beat the eggs and sugar until they are thickened and lightened to a cream color. Beat for about 2 minutes on medium high speed. Be sure to scrape the sides of the bowl while your mixing. Blend in the oil and vanilla. Mix in the sour cream until no white streaks remain.
Mix in the flour mixture alternating with the milk until it is incorporated and the batter is smooth. Spoon batter into cupcake cups. Bake 20 - 23 minutes or until the cupcakes are lightly brown on top and a toothpick comes out clean. Cool the cupcakes on a wire rack for 30 minutes before frosting.
Chocolate Sour Cream Cupcakes
recipe from Daydreamer Desserts
recipe from Daydreamer Desserts
1 1/2 ounces unsweetened chocolate, chopped
1 1/2 ounces semisweet chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon instant espresso
1/2 cup sour cream
1/2 cup water
Preheat the oven to 350° degrees. Line cupcake pans or spray with non-stick spray. Set aside.
In a double broiler melt the unsweetened and semisweet chocolate. Stir until chocolate has melted and is smooth. Remove from heat and set aside.
In a separate bowl sift the flour, baking powder, baking soda, and salt.
Cream the butter and sugar with an electric mixer on medium speed for about 2-3 minutes until fluffy, stopping to scrape the sides of the bowl if necessary. Reduce speed to low, and carefully pour in the melted chocolate just until combined. Add the eggs one at a time being careful not to over beat but making sure the eggs have blended into the batter.
On medium speed, add the vanilla and instant espresso beat until creamy for about a minute. Mix in the sour cream until it has been incorporated well and no visible white streaks remain.
On low speed, add half of the flour, mix until just incorporated, and mix in the water. Finally add in remaining flour and mix until it is incorporated and the batter looks smooth.
Fill each liner with 1/3 cup of the batter. Bake for about 18-20 minutes until the tops feel firm and a toothpick comes out clean. Cool the cupcakes on a wire rack for 30 minutes before frosting.
Vanilla Bean Buttercream Frosting:
10 tablespoons unsalted butter, softened
1/2 vanilla bean, halved lengthwise
1 1/4 cups confectioners’ sugar (10 ounces)
Pinch salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream
10 tablespoons unsalted butter, softened
1/2 vanilla bean, halved lengthwise
1 1/4 cups confectioners’ sugar (10 ounces)
Pinch salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream
In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Pipe the filling into a pastry bag and frost the filled cupcakes as desired.
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