From DOMINO SUGAR

Makes 15 cupcakes

These bright and colorful cupcakes from are sure to be a hit at your next party. Get creative with your buttercream colors, to create the best match to tie into your color scheme or theme.

INGREDIENTS

VANILLA BEAN CUPCAKES

1 cup of DOMINO Golden Sugar

1 1/2 cups of cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon of baking soda

1/2 teaspoon salt

3 stick of unsalted butter, room temperature

2 large eggs, room temperature

1/3 cup of sour cream, room temperature

1/4 cup of Safflower oil

1 tablespoons of vanilla bean paste (can substitute for pure vanilla extract)

2/3 cup of whole milk, room temperature

VANILLA BUTTERCREAM

3 sticks of unsalted butter, room temperature*

1 pound of DOMINO Confectioners Sugar

1 tablespoon of whole milk

1 tablespoon of pure vanilla extract

DIRECTIONS

VANILLA BEAN CUPCAKES

1.Preheat over to 325 degrees.

2.Line the cupcake pan with cupcake liners.

3.In the bowl of stand mixer, add the dry ingredients: Golden Sugar, cake flour, baking powder, baking soda, and salt. Mix together until combined.

4.Add the room temperature butter to the dry ingredients and mix on low speed, until you have what looks like a sand mixture, or fine crumbs.

5.In a separate bowl, mix the eggs, sour cream, oil, and vanilla bean paste until fully incorporated

6.Add the wet ingredients to the flour-sugar and mix on low-medium, until combined.

7.Add the milk and stir on low speed, until all the ingredients are combined. Be careful not to overmix.

8.Pour batter evenly among cupcake liners to about 1/2 way up the liner.

9.Bake for 17-20 minutes, depending on your oven.*

10.Remove cupcakes carefully from the cupcake tray as soon as they have finished baking. Once removed, cool on a cooling rack.

VANILLA BUTTERCREAM

1.Cream the butter on medium-high in a stand mixer for about 3 minutes, until you notice the butter has gotten lighter (whiter) in color.

2.Add the Confectioners Sugar, milk, and vanilla extract into the bowl with the butter. Using a rubber spatula, incorporate the ingredients a little before turning the mixer on low speed.

3.When all the ingredients have been incorporated, turn the mixer back up to medium-high speed for 2 minutes. The frosting should be thick and fluffy, as well as white in color.

4.Using a rubber spatula, smooth out some of the air bubbles and add in any colors you would like to use.

TIPS

FOR THE VANILLA BEAN CUPCAKE

Each oven is different, so keep an eye on your cupcakes around 17 minutes. They should be light in color and spring back when touched. You may substitute pure vanilla extract for vanilla bean paste, as well as your preferred oil for safflower oil.

FOR THE VANILLA BUTTERCREAM

You want the butter to be room temperature, but not too soft. If it is hot, you may only need to leave it out of the refrigerator for about 30 minutes. If the butter is too soft, it will not hold a nice shape once you had mixed in all the ingredients. 

Find this recipe and more holiday treats at dominosugar.com