by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time: 35minutes Cook Time: 15minutes Total Time: 50minutes Calories: 364kcal Author: Anne Carter
– Mixing Bowls – Measuring Cups – Whisk – Spatula
– 6 tbsp 84g, unsalted butter, room temperature (I use Challenge Butter) – 3 large egg whites at room temperature – 6 tbsp 86g sour cream, room temperature – 2 tsp 10ml vanilla extract – 3 large egg whites room temperature – 1 1/4 cups 163g all purpose flour – 2 tsp 8g baking powder
– Preheat oven to 350°F (176°C) and line cupcake pan with liners. – Cream butter and sugar until light and fluffy. – Mix in sour cream and vanilla extract. – Add egg whites gradually, mixing well after each addition.
– Combine dry ingredients; mix milk and water in a separate cup. – Alternate adding dry ingredients and milk mixture to batter, mixing well. – Fill cupcake liners halfway and bake for 15-17 minutes.
– Make ganache by melting chocolate with cream; chill until firm. – Core cupcakes; fill centers with pastry cream. – Top with ganache, refrigerate until serving, and enjoy within 3-4 days.