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Cupcakes: Kid-Simple Cupcakes

Source of Recipe


From "Cupcakes!" by Elinor Klivans






List of Ingredients



• -- Cupcakes --
  
• 1-1/4 cups 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
  
• .
  
• -- Buttercream Frosting --
  
• 1/2 cup unsalted butter, at room temperature
  
• 3 cups confectioners' sugar
  
• 1 tsp vanilla extract
  
• 3 to 4 Tbsp milk
  






Instructions



1. Make the cupcakes: Preheat the oven to 350° F. Line 12 muffin tin cups with paper cupcake liners. Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside.
   
   
2. 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.
   
   
3. 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. Fill each paper liner with a scant 1/4-cup batter to about 1/2-inch below the top of the liner.
   
   
4. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 23 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan and cool completely on the wire rack.
   
   
5. Make the frosting: In a large bowl, using an electric mixer on low speed, beat the butter, confectioners' sugar, and vanilla together with 3 tablespoons milk, then add up to 1 tablespoon more milk if needed to form a creamy, smooth, spreadable frosting. Use a small metal spatula to spread about 2-1/2 tablespoons of frosting over the top of the cupcakes. Sprinkle the frosting lightly with colored sugar, nonpareils, sprinkles, candies, or finely chopped chocolate, if desired.
   
   Makes 12 cupcakes.
   
   ...............
   
   STORAGE
   
   The cupcakes can be covered and stored at room temperature for up to 2 days.