Vanilla Cupcakes

To make the vanilla cupcakes:

1. Preheat the oven to 350 degrees Fahrenheit. Cupcake liners should be used to line a 12-count muffin pan. 2 muffin liners in a second muffin pan (this recipe will make 14 cupcakes).

2. Combine the flour, baking powder, and salt in a large mixing bowl. Remove from the equation.

3. Beat the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing basin with a hand-held mixer) until light and fluffy.One at a time, beat in the eggs, then the vanilla extract. Mix in the sour cream until it is completely blended.

4. Slowly mix in the dry ingredients with the wet ones until just mixed, being careful not to overmix the mixture.

5. Scoop the batter into the cupcake liners, filling them about halfway with batter. You should have 14 cupcakes in total.

6. Bake for 18-22 minutes in separate batches at 350°F, or until a wooden toothpick inserted in the centre comes out clean.

7. Allow to cool for a few minutes after removing from the oven. Remove all of the cupcakes from the pan and cool fully on a wire rack.

To make the frosting

1. On medium speed, beat the butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer) until smooth.

2.Mix in the confectioner's sugar and vanilla extract on low speed until everything is completely mixed. Slowly drizzle in the heavy cream, then increase the speed to medium-high and continue mixing for a few minutes more, or until the frosting is smooth and well blended

3. Now you can frost the cupcakes. Try decorating the cupcakes further using our cake embossing stamps which are available in circle cake stamps or square. We have cake embossers for all occasions and if we don't then contact us for a custom one!