Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

MINI'S BUTTERY VANILLA CUPCAKES




Source of Recipe


Good Things Utah
MINI'S BUTTERY VANILLA CUPCAKES


http://video-static.clipsyndicate.com/zStorage/clipsyndicate/69/2011/05/16/05/34/6f95415df45d455e817d66411f75ea34.zrhtgyhobehgqohabaeq.jpg

by: Mini's Cafe

* ¼ cup sour cream
* ¼ cup buttermilk
* ½ cup unsweetened applesauce
* ½ cup soybean oil
* ¼ cup unsalted butter, room temperature
* 2 large eggs
* 1 egg yolk
* 2 Tbsp. vanilla
* 1 Tbsp. vanilla bean paste
* 2 cups unbleached flour
* 1 cup sugar
* 1¼ Tbsp. baking powder
* ½ tsp. salt


BEFORE YOU START: Preheat oven to 350 degrees F.

Place 30 soufflé cups on a flat baking sheet lined with parchment paper or a Silpat.

Place an 18-inch pastry bag with tip inside a large cup with the outside edge hanging over. You will use this to fill the soufflé cups with cupcake batter.

1. Place all wet ingredients together in a mixing bowl. Mix on low speed with a wire whisk attachment for about 1 minute until all ingredients are blended.

2. Combine all dry ingredients in a separate bowl and stir with a spoon to combine.

3. Add dry ingredients to wet ingredients and blend on low for 1 minute until combined. Batter will be lumpy but blended. Scrape down the sides of the bowl. Turn mixer on high for 30 seconds; most of the lumps will disappear and small air bubbles will start to form.

4. Pour batter into prepared pastry bag, then carefully pick up bag and hold the tip upright to prevent the batter from spilling out. Fill the soufflé cups half full.

5. Bake for 17 minutes. Cupcakes are done when you can apply light pressure to the top of the cupcake and it bounces back.