A couple of nights ago I realized I had sour cream that was about to expire so I needed to find a way to use it up. A few cupcake recipes I’ve come across call for sour cream and I wanted to see if it made a difference with the batter. Cook’s Illustrated had a recipe for Yellow Cupcakes with Chocolate Ganache so I gave it a try. I’m not sure if I measured the flour incorrectly or what happend, but the batter was more like a sticky dough. Maybe it’s because I used a hand mixer instead of the stand mixer? I had to add a bit of milk to get it to a more workable consistency. They had a nice flavour but the texture was a bit too hearty for me. It was similar to a muffin without the berries. I spread a little strawberry jelly on a couple of them and it was pretty good, so if you’re a muffin fan this recipe might be for you. If anyone out there has made the same cupcakes, I’d love to hear about your experience. Is it me or is it the recipe itself?
Yellow Cupcakes (Makes 12 cupcakes)
1 1/2 cups all purpose flour
1 cup sugar
1 1/2 tsps baking powder
1/2 tsp salt
8 tbsp unsalted butter, room temperature
1/2 cup sour cream
1 egg plus 2 large egg yolks, room temperature
1 1/2 tsp. vanilla
Adjust oven rack to the middle postion, and heat oven to 350 degrees. Line 12-cup muffin tin with liners.
Whisk flour, sugar, baking powder and salt together in bowl of stand mixer. Fit sand mixer with paddle and beat flour mixture, butter, sour cream, egg, egg yolks and vanilla together until smooth and satiny, about 30 seconds. Scrape down bowl, then mix by hand using rubber spatula until smooth and no flour pockets remain.
Using ice cream scoop or large spoon, divide batter evenly amohg prepared muffin cups. Bake cupcakes until tops are pale gold and toothpick inserted in centres comes out clean, about 20-24 minutes. Remove cupcakes from tin and tranfer to wire rack to cool completely before icing.