Ingredients
- 1/2 cp Half & Half
- 1.5 tsp White Vinegar
- 2 tsp Vanilla Extract
- 2 lg Egg Yolks
- 1.125 cp Flour cake
- 3/4 cp White Sugar
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 5 tbsp Butter unsalted
- 3 tbsp Vegetable Oil
- 1 lg Egg Whites sperate when cold
Servings: cupcakes
Instructions
- Preheat oven to 350°F. Line a cupcake pan with 12 standard size baking cups (24 minis).
- In a measuring cup, stir together half & half, vinegar, vanilla extract, and egg yolk. Set aside and let come to room temp (about 30 minutes).
- In a large stand mixer bowl, sift together the cake flour, sugar, baking powder, baking soda, and salt. Add butter and vegetable oil and mix on low until moistened. Add 1 tbsp of wet mixture and increase speed to medium, mix for about 45 seconds.
- On low speed, slowly pour in the half of the remaining wet mixture then beat on medium for 20 seconds. Repeat for remaining half. Scrape down sides.
- In dry glass bowl, beat the egg whites until you achieve foamy white peaks. Using a spatula, gently fold the whipped egg white into your batter, in two additions.
- Distribute all of the batter between the baking cups filling about 3/4 the way full. Bake standard cups for 15-17 minutes (minis for 8-10) or until your finger leaves a slight impression or a toothpick comes out with a few moist crumbs. Let cool before frosting.
Share this Recipe
Powered byWP Ultimate Recipe