Vanilla Cupcakes

Vanilla Cupcakes

1 1/4 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1 egg yolk (use 3 large eggs, instead of 1 egg and 1 yolk if doubling recipe)

1 cup sugar

1/2 cup oil (canola or corn)

1 teaspoon vanilla extract

1/2 cup sour cream

Sift flour, baking powder, baking soda, and salt in a medium bowl.

In a larger bowl, beat egg, egg yolk, and sugar for about 2 minutes. Mix in oil and vanilla until well blended, scrape down sides of bowl as needed. Mix in sour cream. Mix in flour mixture until everything is well incorporated (just a few minutes). Fill cupcakes liners 3/4 of the way with batter with spoon or ice cream scoop. Bake at 350°F for 15-18 minutes, or when light gold on top and toothpick inserted comes out clean. 

Makes 12 cupcakes.

Recipe credit: Elinor Klivans, author of "cupcakes!"

Whipped Cream Frosting

1 cup heavy whipping cream

2 tablespoons sugar (can use either granulated or powdered sugar)

1 teaspoon vanilla extract

Combine all ingredients using a mixer. Beat until frosting forms stiff peaks, 3-4 minutes. WARNING: If you over mix, the cream will curdle and there's no fixing that. So as soon as the cream looks thick enough to hold it's own shape, stop mixing. The frosting won't be super thick like a buttercream, rather light and fluffy, but able to keep it's shape when you frost it onto a cupcake. 

Cardamom Almond Cupcakes:

Start with almond cupcake batter (use vanilla cupcake recipe seen above, but instead of 1 teaspoon vanilla extract, add 1 teaspoon almond extract). Remove the seeds from about 10 cardamom pods. Using a coffee grinder or a mortar and pestle, grind the seeds into a powder. Mix the cardamom powder into the vanilla batter. Bake at 350°F for 15-18 minutes, or when light gold on top and toothpick inserted comes out clean. 

Pistacchio Frosting:

1 1/2 cup heavy whipping cream
1/2 cup milk (I used skim)
2 tablespoons powdered sugar
1 (3.5 oz) package instant pistachio pudding
4-6 drops green food coloring
1/4 cup chopped pistachios, optional

In a large bowl, whip together the milk, whipping cream, and powdered sugar until soft peaks form. Then beat in the package of pistachio pudding and food coloring until combined and firm peaks form. Pipe frosting onto cupcakes. Sprinkle each cupcake with a little of the chopped pistachios if desired. 

Recipe credit: www.realmomkitchen.com