– 1 ½ sticks (170g) unsalted butter – 1 cup (200g) white granulated sugar – 1 cup (217g) Dark Brown Sugar – 3 large eggs, room temperature – 3 cups (342g) cake flour – 1 Tablespoon (12g) baking powder – ½ teaspoon (3g) salt – 1 cup (242g) sour cream – 2 teaspoons (8g) vanilla extract. – ½ cup (121g milk) – ⅓ cup (68g) vegetable oil – 1 ½ sticks (170g) unsalted butter – 1 ½ cups (326g) firmly packed dark brown sugar – 1 (18g) tablespoon light corn syrup – ⅓ cup (72g) whipping cream – 2 teaspoons (8g) vanilla extract – ½ teaspoon (3g) salt – 4 cups (460g) confectioners sugar
Bake at a temperature of 325 degrees Fahrenheit. Cupcake liners should be placed inside of cupcake pans.
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Cake flour, baking powder, and salt should be mixed together in a separate basin separately. To combine, whisk for thirty seconds. Put aside for later.
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Put the sour cream, vanilla extract, vegetable oil, and milk in a different bowl and mix them together. Mix it up and set it away.Put the butter in the bowl and mix it on low to medium speed until it's smooth.
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By gradually adding the white and brown sugar while mixing on MEDIUM speed, continue to do so until the mixture has become lighter in color and fluffy, which should take around three minutes.
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After that, add the eggs one at a time, mixing after each addition, until the yolk is completely incorporated into the mixture.
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Add the dry ingredients one at a time while the mixer is on low speed. Start with the dry ingredients and end with the wet ingredients.
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If you need to, stop and scrape down the bowl's sides. When you add the last of the dry ingredients, mix just until everything is combined.
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Add batter to lined cupcake pans. Each cupcake has about ¼ cup batter. Bake for 18–20 minutes or until a toothpick inserted and removed with no crumbs or a few wet crumbs comes out clean.Making 7.5-8 cups of batter yields 28-30 cupcakes.
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Keep whisking butter, brown sugar, and light corn syrup in a large pot over medium-high heat. Stir often as the mixture boils for 3 minutes. Avoid pan sides with mixture.Add salt and cream and stir till boiling. Remove from heat, add vanilla, and cool 15 minutes.
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Pour into a metal or heatproof mixing bowl. You can also hand-mix. Pour carefully as it's hot.Bit by bit, add confectioners sugar into the hot mixture at medium speed until smooth.Powdered sugar thickens the mixture.
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Add a teaspoon or tablespoon of very hot water at a time until the frosting is spreadable. Makes 4-4.5 cups frosting. Cover the bowl with plastic wrap while not using frosting.Frost the cooled cupcakes however you like! Stars and rosettes were piped with a 1M (big star) tip.
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