Thursday, May 20, 2010

Classic Yellow Cupcake Mix

In an effort to clean up the blog a little bit, the following post has been removed from a "page" and made into into a "post".

Prep Time: 5 minutes
Makes: 12 regular cupcakes or
               42 mini-cupcakes or
                 9 big-top cupcakes or
                 6 extra-large cupcakes

1 1/4 C unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg **
1 large egg yolk **
1 C sugar
1/2 C canola or corn oil
1 tsp vanilla extract
1/2 C sour cream

** For a double recipe, use 3 large eggs, instead of 1 large egg and 1 large egg yolk.

1. In a medium bowl, mix the flour, baking powder, baking soda, and salt, and set aside.
2. In a large electric mixing bowl, beat the egg and yolk**, sugar, until smooth and creamy, about 2 minutes. Stop the mixer and scrape the bowl if necessary.
3. On a low speed, mix in the oil and vanilla.
4. Mix in the sour cream until completely blended, no white streaks.
5. Add in the flour mixture until completely blended.

The batter is ready to be baked now, or add fruit, nuts, chocolate chips, etc. To bake, put batter in cupcake liners 2/3 to 3/4 full and bake at 350°F for 20-25 minutes. After 20 minutes, check the cupcakes. A toothpick inserted should come out clean, or with dry crumbs.

1 comment:

  1. Nicole, Thanks for this recipe. The cupcakes taste great! I wasn't sure when to add the flour mixture to the wet ingredients, so I kind of slipped it in after the sour cream. I put a chocolate butter cream frosting on top.