let's get started first off we're gonna be sifting all of our dry ingredients into a large bowl I have 1 and 2/3 cups of all-purpose flour so sift it out sifting is important because 1 it aerates things helps you mix things up together more easily and prevents any clumps from getting in quarter teaspoon baking soda a teaspoon of baking powder 1 cup of granulated sugar finishing off with a quarter teaspoon of kosher salt now
let's get all together before we start with the wet ingredients we're gonna separate the egg whites from the yolks we're not going to use the yolks this time just because they're a little bit more yellow than I'd like and I want to keep that cake nice and bright and white into my bowl three egg whites at room temperature 1/2 a cup of sour cream at room temperature and half a cup of milk I actually like to use warm milk for this sweetie spoons of vanilla extract now let's give the whisk before we add our next ingredient in our final wet ingredient is 3/4 of a cup of unsalted butter at room temperature and I get a ton of questions on the blog about this step of the cake you're gonna add it into your batter you can totally use an electric mixer mine broke eyes never bother to get a new one
so right now you can see the butter is all clumped up it almost looks like cottage cheese that's fine because now we're gonna fold in our dry ingredients and it's gonna be all ok now we're adding our dry ingredients to the wet it's a really simple recipe and just mix it in now
it's time to add your cupcake papers into that tin using an ice cream scoop to add in all of my cupcake batter it really helps me get an even amount of batter into each cupcake you're gonna bake these at 350 for 15 to 20 minutes or until the centers are set you might want to turn it around to if your oven has some hot spots
I'm making just a simple vanilla buttercream really easy just like three or four ingredients it's a crowd-pleaser if you wanted to be even smoother and creamier
I'm adding in one pound or about 450 grams of unsalted butter at room temperature and I'm using a paddle attachment to whip this up now we're gonna mix on low or like maybe five minutes or just until it's really creamy and soft okay my butter is really creamy and very silly as you can see now we're going to sift in two pounds of confectioner sugar in two batches so sift in a pound mix sift in the rest if you think oh my gosh this is so much sugar you don't have to use this much it's to taste it's at like any seasoning like salt or pepper for this type of buttercream just add as much sugar in as you'd like cover with a tea towel and mix on low for just a couple minutes until the butter is incorporated with the sugar now we're gonna add in a little bit of vanilla for flavoring give it a mix you can see because only half of the sugar is in here it's almost a bit soupy it's not going to be holding up its shape and it's time for the rest of the sugar and add a couple tablespoons of cream just a little bit of a drizzle so the consistency is nice and creamy but still stiff enough to decorate with I'm also adding in a healthy pinch of salt to counteract all of that sweetness it's a nice balance you can add a teaspoon of milk in just to get the consistency right
I want you to see that this is really nice and creamy not a lot of air bubbles and the taste is perfect snip the tip off of your piping bag add your desired tip I'm using an eight forty six which is a large closed star tip but use anything that makes you happy and then add all that buttercream inter piping bag now it's that magical moment where you're adding that dollop of buttercream on it so does it by the way yes you could add a tiny little schmear and it would taste delicious but I love this over the top look these cupcakes are a treat so go ahead and add as much just makes you happy I'm using that 846 tip but just by the way you could also use an 8b which is large open star tip or really anything else I'm squeezing the bag and lifting up very slowly which gives me this ruffled effect you can also move your hand around just a little bit back and forth to increase the ruffling and then when you're done you're going to stop squeezing as hard and pull up I wanted to see how these cupcakes would look with some confetti sprinkles kind of into it kind of not into it these were so simple and easy to make that you're gonna be very torn between wanting to keep the recipe of secrets that you are like the master of vanilla
