Vanilla–Sour Cream Fairy Cakes are a perfect part of the sweets course for our Secret Garden Tea.
Vanilla–Sour Cream Fairy Cakes
2016-06-10 22:15:21
Yield: 39 mini cupcakes • Preparation: 45 minutes • Bake: 11 to 12 minutes
Ingredients
- ½ cup salted butter, softened
- 1 cup castor sugar or superfine sugar
- 2 large eggs
- 1½ cups sifted cake flour, such as Swans Down
- 1½ teaspoons baking powder
- ⅛ teaspoon salt
- ¼ cup whole milk
- ¼ cup sour cream
- 1½ teaspoons vanilla extract
- 1 recipe Very Vanilla Buttercream (recipe follows)
- Garnish: pearlescent sugar*
Instructions
- Preheat oven to 350°.
- Line 39 wells of a 48-well mini cupcake pan† with paper liners. Set aside.
- In a large mixing bowl, combine butter and sugar. Beat with a mixer at high speed until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Set aside.
- In a medium bowl, combine flour, baking powder, and salt, whisking well.
- In a liquid-measuring cup, combine milk, sour cream, and vanilla extract, whisking well. Add flour mixture to butter mixture in thirds, alternately with milk mixture, beginning and ending with flour mixture.
- Using a levered 2-teaspoon scoop, drop batter into prepared wells of muffin pan.
- Bake until cupcakes are lightly browned and a wooden pick inserted in the centers comes out clean, 11 to 12 minutes. Let cupcakes cool completely on a wire cooling rack.
- Place Very Vanilla Buttercream in a piping bag fitted with a large open-star tip (Wilton #1M), and pipe a rosette on top of cupcakes. (Hold bag upright and pipe frosting downward.)
- Garnish with a sprinkle of pearlescent sugar, if desired.
- Refrigerate in a covered container until serving time.
Notes
- *We used Cake Mate Cupcake Gems Pearlescent Sugar.
- †We used a Wilton Perfect Results Mini Muffin Pan, which is available at wilton.com.
TeaTime Magazine http://teatimemagazine.com/
Very Vanilla Buttercream
2016-06-29 01:10:57
Yield: 3 cups • Preparation: 10 minutes
Ingredients
- 1 cup salted butter, softened
- 5 cups confectioners’ sugar
- 2 tablespoons whole milk
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
Instructions
- In a large mixing bowl, combine butter, confectioners’ sugar, milk, vanilla extract, and salt. Beat with a mixer at high speed until combined and fluffy.
- Use immediately.
Notes
- • Buttercream can be made a day in advance and refrigerated in a covered container until needed. Let come to room temperature, and beat with a mixer for 1 minute before piping.
TeaTime Magazine http://teatimemagazine.com/