Ingredients (Cupcake):

• 1 2/3 cup all-purpose flour (213g)
• 1 cup granulated sugar (200g)
• 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 3/4 cup unsalted butter (170g), melted
• 3 egg whites, at room temperature
• 1/4 to 1 tsp Concentrated Flavour
• 1/2 cup sour cream (120mL), at room temperature
• 1/2 cup whole milk (120mL), warm

 

Instructions (Cupcake):

1. Preheat your oven to 350 degrees F (175 degrees C) and line a cupcake pan with cupcake papers.
2. In a large bowl, sift together the flour, sugar, baking soda, baking powder, and kosher salt. This will ensure that your dry ingredients are well combined and free of any lumps.
3. Add the melted butter, egg whites, Concentrated Flavour, sour cream, and warm milk to the dry ingredients. Mix until the batter is smooth and well incorporated.
4. Divide the batter evenly among the cupcake papers, filling each one about two-thirds full.
5. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Remove the cupcakes from the oven and allow them to cool completely before frosting.

 

Ingredients (Icing):

• 2 lb confectioners sugar (900g), sifted
• 1 lb unsalted butter (450g), at room temperature
• 1/4 to 1 tsp Concentrated Flavour
• 1 tbsp heavy cream
• 1 pinch kosher salt
• 1 tsp whole milk

 

Instructions (Icing):

1. In a large bowl, cream together the sifted confectioners sugar and room temperature butter until light and fluffy.
2. Add the Concentrated Flavour, heavy cream, kosher salt, and whole milk to the bowl. Mix until all the ingredients are well combined and the frosting is smooth.
3. Once the cupcakes have cooled, generously frost each one with the vanilla buttercream frosting.

 

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