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Ingredients
Batter
250 g         CONTINENTAL All-Purpose Flour
2 g            Baking powder
2.25 g        Baking Soda
3.5 g           Salt
225 g          Unsalted Butter
200 g          Sugar
150 g          Whole Eggs (equivalent to 3 eggs)
120 g          Sour Cream
10 g            Vanilla Extract
Basic White Icing
250g           Refined White Sugar
240g           Water
210g           Egg Whites (room temperature)
7 g               Cream of Tartar
optional      Food Color
Cupcake Preparation:
1. Line muffin pans with baking cups. Set aside.
2. Preheat oven to 350˚F. Proceed to make batter.
3. Sift together CONTINENTAL All-Purpose Flour, baking powder, baking soda and salt. Place in a mixing bowl and stir using a whisk until well blended. Set aside.
4. In a separate bowl, cream together unsalted butter and sugar using a paddle. Adjust setting to medium speed. Mix until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Reduce setting to low speed. Add the sour cream and vanilla extract alternating with the flour mixture.
7. Pipe mixture onto baking cups-lined muffin pans.
8. Bake in the oven for 15-20 minutes or until cake tester inserted in the middle comes out clean. Let cool in room temperature after baking.
Icing:
1. Put refined white sugar and water in a saucepan over medium fire. Allow it to boil until it reaches 255˚F. Set aside.
2. In a separate mixing bowl, put egg whites and cream of tartar. Using a wire whisk, beat at medium speed until it forms medium stiff peaks.
3. Add the cooked sugar, in a steady stream, into the egg white mixture. Continue whisking until cool and stiff peaks form.
4. Put some drops of food color, as desired.
Finishing:
1. When the cupcakes are cooled completely, arrange them on a tray.
2. Spread some icing on top of the cupcakes. Add colorful candy sprinkles as desired.
Variation tips:
Turn cupcakes into exciting new treats! Prepare them in different flavor bases and decorate with colored sprinkles. Further introduce varieties by offering different shapes and sizes. Pack in attractive container to sell as gifts.
For orange flavored cupcakes, add orange zest into cake mixture while creaming.
For chocolate-cherry flavored cupcakes, add cocoa powder while creaming. To add filling, put a few pieces of chocolate and cherry halves on top of a half filled baking cup then cover with a spoonful of mixture to coat top.
For decor, you may top frosting with fruit slices, marshmallows or candy bits.