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Ingredients
- 1 cup White Sugar
- 1 Vanilla Bean
- 1 3/4 cups Cake Flour (Not self-rising)
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 cup Butter, soft
- 2 Eggs
- 1/3 cup Sour Cream
- 1/4 cup Canola Oil
- 1 tsp Vanilla
- 2/3 cup Vanilla Soy Milk
Details
Servings 16
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350F.
Step 2
In a small bowl, scrape the seeds from the vanilla bean, and mix with the sugar to make vanilla sugar. Set aside.
Step 3
In mixer bowl, mix cake flour, baking powder, baking soda, salt and vanilla sugar. Mix until well combined.
Step 4
Add butter and mix 3 minutes on medium-low speed. This should give you a crumbly mixture.
Step 5
In a small mixing bowl, whisk the eggs, sour cream, oil, and vanilla until smooth.
Step 6
Gradually add the egg mixture to the crumbly mixture in mixer until combined.
Step 7
Slowly add milk, until just combined, and mixture is liquid.
Step 8
Fill 18 cupcake liners and bake 14 minutes, check with toothpick, continuing to bake until toothpick comes out clean.
So yummy and versatile, you can add any kind of icing!
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