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".

Cupcakes:

Information: 

Prep Time: 5 minutes

Makes: 12 regular cupcakes or

               42 mini-cupcakes or

                 9 big-top cupcakes or

                 6 extra-large cupcakes

Ingredients:

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.

Directions:

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.