Amazing White Cupcakes with Creamy Whipped Frosting
A good friend of ours in LA , (Lower Alabama), requested a perfect cupcake recipe; not dry but super moist, and the frosting smooth and not overly sweet. Majik this is for you.
Ingredients For Cupcake
1 1/4 cup vegetable oil
1 3/4 cup white granulated sugar
1 1/2 tbsp vanilla extract
2 1/4 cup all purpose flour
1/2 cup cornstarch
1 tbsp baking powder
1 tsp salt
1 1/2 cup full fat sour cream
Ingredients For Frosting
1 cup whole milk
2 tbsp all purpose flour
1 cup butter, softened
1 cup white sugar
1 tsp vanilla extract
Preparation – Cupcakes
Preheat oven to 350 degrees, place oven rack on the bottom third of the oven. Line muffin tins with cupcake liners and set aside. In a large bowl and mixer add the oil and the sugar. Beat them together for approximately two minutes so they are mixed well and the sugar has dissolved. Add the eggs and the vanilla and beat again for 2-3 minutes, until the mixture is smooth and creamy.
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. Add the dry ingredients to the egg mixture and beat on medium low speed just until it’s incorporated. Scrape down the sides of the bowl with a rubber spatula and then add the sour cream and beat on medium low speed till the sour cream is mixed in very well. Scrape down the sides of the bowl again and beat for about 30 seconds more to be sure everything is mixed well.
With a spoon or scoop, fill the cupcake liners slightly over half full. Bake in the pre-heated oven for 18-22 minutes, until a toothpick inserted in the center comes out clean.
Preparation – Frosting
Whisk milk into flour in a small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly.
Cream butter, sugar and vanilla in a bowl until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream.
Frost cupcakes. If you aren’t serving these right away, keep them refrigerated but let them come to room temp before serving.