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Ingredients
350F, 12 cupcake
1) 142g all-purpose flour
1) ½ tsp. (3g) baking soda
1) ¼ tsp. (2g) salt
2) ½ cup (113g) unsalted butter, room temp
2) 165g granulated sugar
3) 2 egg whites
4) ¼ cup (56g) whole milk
4) ¾ cup (164g) sour cream
4) 1 tsp. (4g) vanilla extract

Combine (1) and set aside.

Use handheld beater, Beat (2) until light and fluffy then add (3) one at a time until well blended.

Add (4) and beat lgithly, then fold in (1) in three portions.

Batter 696g ÷ 12 = 58g. Pour batter evenly into 12 cupcake pan and bake at 350F for 20 minutes.


Ingredients
350F, 12 cupcake
1) 1 1/3 cup (187g) all-purpose flour
1) 1 tsp. (4g) baking powder
1) ¼ tsp. salt
2) ½ cup (113g) unsalted butter, room temp
2) ½ cup (93g) granulated sugar
2) ½ cup (80g) brown sugar
3) 2 large eggs
4) 1 tsp. (4g) vanilla extract
4) ½ cup (113g) whole milk

Combine (1) and set aside.

Beat (2) then add (3) one at at time, mix until well blended.

Add (1) in three portions alternating with (4)

Pour batter 697g ÷ 12 = 58g evenly into 12 cupcake pan and bake at 350F for 20 minutes. Cool in pan for 10 minutes.


Ingredients
350F, 12 cupcakes
1) 1 cup all-purpose flour (146g, 5.15oz)
1) ½ tsp. baking powder (3g, 0.11oz)
1) ¼ tsp. baking soda (1g, 0.07oz)
1) ⅛ tsp. salt
2) ¼ cup unsalted butter, room temp (57g)
2) ¾ cup white sugar (153g, 5.4oz)
3) 2 large egg whites
3) 1 tsp. almond extract
4) 2/3 cup buttermilk

Combine (1) and set aside.

Beat (2) then add (3)mix until well blended.

Add (1) in three portions alternating with (4)

Pour batter evenly into 12 cupcake pan and bake at 350F for 20-25 minutes. Cool in pan for 10 minutes.