Moist Vanilla Cupcakes

A simple vanilla cake for any occasion! thus damp, fluffy, and delicious you will create them each week!

INGREDIENTS

For the Cupcakes:

• 1 2/3 cup general-purpose flour 213g
• 1 cups refined sugar 200g
• 1/4 tsp saleratus heaping
• 1 tsp leaven heaping
• 1/4 tsp kosher salt
• 3/4 cup unseasoned butter 170g, temperature
• 3 egg whites temperature
• 3 tsp seasoner
• 1/2 cup soured cream 120ml, temperature
• 1/2 cup milk 120ml, warm

For the Vanilla Buttercream:

• 2 pound confectioners sugar 900g, sifted
• 1 pound unseasoned butter 450g, temperature
• 1 tsp seasoner
• 1 tbsp cream
• 1 pinch kosher salt
• 1 tsp milk

INSTRUCTIONS

For the Cupcakes:

1. Preheat kitchen appliance to 350 degrees F. Place cake papers in a very cake pan.
2. In a giant bowl, sift the dry ingredients along till incorporated. together with the sugar.
3. In another bowl, whisk along the wet ingredients till combined. (The batter could also be clumpy! don't worry!)
4. Add the wet ingredients to the dry ingredients. combine till combined.
5. Distribute the batter equally into cake papers.
6. Bake for 15-20 minutes or till golden and live to the bit.

For the Buttercream:

1. In a stand mixer fitted with a paddle attachment, cream the area temperature butter. Add within the confectioners sugar in 2 batches. Add salt, milk, cream and vanilla. combine till flossy.
2. Transfer to a piping bag.
3. Pipe an oversized small indefinite amount of buttercream on every cake.

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