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La Times Butter Cupcakes

1 12 cups all-purpose flour
1 cup cake flour
34 teaspoon baking powder
12 teaspoon baking soda
34 teaspoon salt
34 cup butter, at room temperature
1 cup sugar
2 eggs, at room temperature
2 egg yolks, at room temperature
2 teaspoons vanilla
23 cup sour cream, at room temperature


In a medium bowl, sift together the flours, baking powder, baking soda and salt. In the bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer, cream together the butter and sugar at medium speed until the mixture is light and airy, about 5 minutes. Scrape the sides as needed for even mixing. With the mixer running, mix in the whole eggs, then the yolks, one t a time, until fully incorporated. Mix in the vanilla until just combined. mix in the combined dry ingredients and sour cream, alternating between the two (1/3 of the dry, the 1/2 the sour cream, in stages) until both are thoroughly combined, being careful not to over-beat. Evenly spoon the batter into 20 lined cupcake pans. The batter should fill each liner 2/3 to 3/4 full. Bake the cupcakes, one pan at a time and in the center of the oven, until the cupcakes have risen and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Rotate the pan halfway through for even baking. Remove the pan to a rack to cool before frosting the cupcakes. The cupcakes are best eaten the same day they are made. Enjoy!

Source: www.food.com