Yield: 15 Cupcakes
Ingredients
Batter
- 3.5 ounces (98 grams) all purpose flour
- 3.5 ounces (98 grams) cake flour
- 7 ounces (200 grams) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 ounces (113 grams) unsalted butter, at room temperature
- 1 large egg, at room temperature
- 2 large egg yolks, at room temperature
- 1 1/2 teaspoons vanilla extract
- 4 ounces (113 grams) sour cream, at room temperature
Butter Cream
- 2 large eggs
- 3.5 ounces (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 ounces (225 g) unsalted butter, cut into tablespoon sized pieces
- Fruit for decorating (optional)
Instructions
- Preheat oven to 350° F (177° C).
- In the bowl of a mixer combine the flour, sugar, baking powder, and salt and whisk.
- Add the butter, egg, egg yolks, vanilla extract, and sour cream. With the paddle attachment beat together at medium speed until the batter is smooth and satiny. Scrape down the sides of the bowl as necessary.
- Line 12 muffin cups with paper liners. Fill each liner with about three tablespoons of batter. Bake for about 20-25-minutes or until a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
- Combine the eggs, sugar, vanilla, and salt in the bowl of your mixer. Place the bowl over a pan of simmering water and stir constantly until the mixture reaches 160° F ( 71° C). Place the bowl on your mixer and whisk on medium for five minutes, until cool. Turn the mixer to low and add the butter one piece at a time. Once all the butter is added the mixture will look slightly curdled, turn the mixer on high until the frosting smooths out. Be sure to scrape down the bowl to ensure the butter is incorporated fully.
- Place the frosting in a pastry bag with a decorating tip of your choice. Pipe about 15 dollops of frosting, covering the top of the cupcake. Top with fruit.