This recipe is REALLY easy, and makes a moist, completely yummy cake. I use it all the time to make cupcakes and will also make a great two-layer 9" round cake.
Makes 12 cupcakes.
Pair with Chocolate Buttercream Frosting.
1 1/4 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 cup sugar
1/2 cup canola or corn oil
1 tsp vanilla extract
1/2 cup sour cream
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the egg and yolk 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 until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth. The batter is ready to bake, or for additions such as nuts, or other flavorings.
From Cupcakes! by Elinor Klivans, also available at Crate & Barrel.
No comments:
Post a Comment