The corn starch in this recipe caught my eye. Always curious as to how an unusual component affects the end product I decided to give these cupcakes a try. The original recipe called for cream cheese frosting which I'm quickly getting bored with I opted to mix it up a bit.
Thoughts - they were okay, a little sweet for me, nice dense buttery cake. The frosting was lighter than the cream cheese, which compliment the sweeter cake well, but only made enough for 14 cupcakes. I've got 10 naked cupcakes and am not all that gung-ho to frost. Scale of 1-10, I'd give these a 6.75.
18 T unsalted butter, at room temperature
3 c sugar
6 extra large eggs, at room temperature
1 c sour cream, at room temperature
1 1/2 t vanilla extract
3 c AP flour
1/3 c corn startch
1 t salt
1 t baking soda
Preheat oven to 350° and line cupcake pans with paper liners. Cream butter and sugar until light and fluffy, add eggs two at a time on medium speed of electric mixer. Add sour cream and vanilla.
Sift together flour, corn startch, salt and baking soda. Add dry ingredients to butter and egg mixture. Mix until just combined. Fill cupcake pans 2/3 full. Bake 20 minutes or until tooth pick inserted comes out clean. Cool on wire rack before frosting.
Plum White Chocolate Frosting
2 envelopes (1.3 ounces each) whipped topping mix (such as Dream Whip)
2/3 c milk
1 c (6 ounces) white chocolate chips, melted
1/4 c plum jam
Using an electric mixer, mix whipped topping mix and milk low speed until just blended, increase speed to high and whip 4 minutes until peaks form. Adjust mixer to low speed and add melted white chocolate to topping mix until incorporated. Add jam and mix by hand until blended. Chill 15 minutes or until suitable frosting consistency.
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