As promised, my new theme is going to be one that everyone should appreciate: the always classic cupcake! Everyone loves them...the perfect size of cake that comes in pretty much any flavor you can imagine! By the way, if you're ever in NY, you should really try some of their cupcake shops...so good!
To start off with, I'd like to share with you quite possibly the best vanilla cupcake recipe I have ever had! Moist & flavorful, this recipe is to die for, and it uses ingredients that you're sure to have in your fridge...
Best Vanilla Cupcake Recipe...Ever!
Makes 24 cupcakes
2 1/2 cups 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, or add another flavor
1 cup sour cream
Makes 24 cupcakes
2 1/2 cups 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, or add another flavor
1 cup sour cream
Preheat oven to 350 degrees. Place papers in 2 (12 cup) cupcake pans.
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In your mixer on medium speed, beat the eggs and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream. Mix in the flour mixture until it's incorporated and the batter is smooth.
Pour into prepared cups and bake 18-23 minutes, until toothpick inserted in center comes out clean. Remove from oven and let sit in pan for 10 minutes. Remove from pan and completely before frosting.
And, of course, enjoy! :) More to come...
And, of course, enjoy! :) More to come...
7 Comments:
Oh look at the sour cream in there, I'm lovin that!!
I am with Bunny! Love the sour cream!
Simple is the best!! I'm sorry, I am kind of conservative when it comes to cupcakes, bacon and chocolate TOGETHER is something I can't appreciate!! Classic vanilla, however??? Yum!
Wow! I did this recipe and everyone loved it!
Thanks for sharing =)
Can you use this same batter for two 8" cake pans?
This recipe makes a solid 24 cupcakes, so yes, you can definitely use it for two 8" pans or even two 9" pans.
You'll want to adjust the baking time, though. In my post I say to cook the cupcakes for 18-23 minutes. I'd recommend starting to check your cakes after 12 minutes, and then in 5 minute intervals afterwards (shorten if you check & they seem almost done).
Here is how to know if they're done (applies to cakes as well as cupcakes): http://www.creativeconfectioneryblog.com/2009/06/when-exactly-are-cupcakes-done.html
I made these over the weekend for a bridal shower. They came out great. Thanks for sharing!
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