- Mini’s Buttery Vanilla Cupcakes
- Matterhorn Buttercream Frosting
- Shredded coconut
- White chocolate for decoration
Mini’s buttery vanilla cupcakes ingredients
- 1⁄4 cup sour cream
- 1⁄4 cup buttermilk
- 1⁄2 cup unsweetened applesauce
- 1⁄2 cup soybean oil
- 1⁄4 cup unsalted butter, room temperature
- 2 large eggs
- 1 egg yolk
- 2 tablespoons vanilla
- 1 tablespoon vanilla bean paste
- 2 cups unbleached flour
- 1 cup sugar
- 1-1⁄4 tablespoons baking powder
- 1⁄2 teaspoon salt
Before you start: Preheat oven to 350 degrees F. Place 30 soufflé cups on a flat baking sheet lined with parchment paper or a Silpat. Place an 18-inch pastry bag with tip inside a large cup with the outside edge hanging over. You will use this to fill the soufflé cups with cupcake batter.
1 Place all wet ingredients together in a mixing bowl. Mix on low speed with a wire whisk attachment for about 1 minute until all ingredients are blended.
2 Combine all dry ingredients in a separate bowl and stir with a spoon to combine.
3 Add dry ingredients to wet ingredients and blend on low for 1 minute until combined. Batter will be lumpy but blended. Scrape down the sides of the bowl. Turn mixer on high for 30 seconds; most of the lumps will disappear and small air bubbles will start to form.
4 Pour batter into prepared pastry bag, then carefully pick up bag and hold the tip upright to prevent the batter from spilling out. Fill the soufflé cups half full.
5 Bake for 17 minutes. Cupcakes are done when you can apply light pressure to the top of the cupcake and it bounces back.
Makes 30 cupcakes in perfectly cute 2-ounce soufflé cups.