Vanilla Cupcakes

INGREDIENTS:

• 1 cup sugar

• 1 3/4 cups cake flour, not self-rising

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 cup unsalted butter room temperature

• 2 large eggs room temperature

• 1/3 cup full-fat sour cream

• 1/4 cup canola oil you can also use vegetable oil

• 1 tablespoon vanilla extract use pure, not imitation

• 2/3 cup whole milk room temperature

Servings: 17 cupcakes

DIRECTIONS:

1. Preheat oven to 350 F (175 C).

2. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.

3. Add the vanilla bean sugar and mix until well combined.

4. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.

5. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.

6. Add the egg mixture to the flour mixture and beat on medium speed until just combined.

7. Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)

8. Fill cupcake liners just over 1/2 full. Bake for 18 minutes.