Vanilla cupcakes

Ingredients for 12 servings:

• 200 g flour
• 180 g sugar
• 3 tsp baking powder
• ½ tsp salt
• 115 g butter, soft
• 120 g sour cream
• 1 egg(s) (room temperature)
• 2 egg yolks (room temperature)
• 6 tbsp vanilla sugar
• 250 g butter, soft
• 150 g powdered sugar
• ¼ tsp vanilla, ground
• 1 tbsp cream or milk

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

For the cupcakes: Preheat oven to 170°C (350°F) for conventional heating. Grease a 12-hole muffin tin or line with paper baking cups. Sift the flour twice. Add the sugar, baking powder, and salt and mix. Add the butter (cut into small pieces), sour cream, egg, egg yolk, and vanilla and beat until light and fluffy (about 30 seconds). Divide the mixture between the muffin cups. Do not fill more than 2/3 full, or they will overflow. Bake until the tops are light golden, about 20-24 minutes, and a toothpick inserted should come out clean. Let cool for 5 minutes, then remove with a knife. Let cool on a wire rack for about 45 minutes. For the vanilla buttercream frosting: Beat the butter with a hand mixer until light and fluffy (3-5 minutes). Sift the powdered sugar and mix in. You don’t need to use the entire 180g of powdered sugar. Add a little and taste. Stir in the cream or milk and vanilla and beat until creamy. If it’s too thick, add more milk. If it’s too thin, add either more powdered sugar or flour. I would normally use flour because it’s sweet enough.