3/4cupplus 2 tablespoons cake flour98 grams -- Not all-purpose!
1/2cupgranulated sugar96 grams
2tablespoonsunsalted butterroom temperature (28 grams)
1large eggroom temperature
3tablespoonssour cream42 grams
1teaspoonvanilla and 1/4 teaspoon McCormick butternut & vanilla extract
1/3cupwhole milkbut reduced fat will work in a pinch
Preheat oven to 350 F. Line 10 cupcake cups with paper liners.
In a mixing bowl, stir together the cake flour, baking powder, baking soda, salt and sugar.
Add butter to the dry ingredients and mash it around with a heavy duty scraper or mixing spoon to coat dry ingredients.
In a small mixing bowl, whisk together egg, sour cream, oil, and both extracts until smooth.
Add the egg mixture to the flour mixture and stir until blended. Slowly add milk and stir until blended.
With a hand-held electric mixer, beat on medium speed for about 30 seconds to 1 minute or until batter is velvety smooth.
Divide batter evenly between cupcake liners. Bake for 15 minutes and then test with a toothpick to see if they're done. They will not appear browned at this point, so it's hard to tell just by looking. If the toothpick comes out without batter, they're done.
When the cupcakes are done, remove the cups from the pan and let cool.
I did some experimenting with the yield and found that when making 12 cupcakes, the cupcakes were too small. It's best to go with 10.