Prepared by Chef Tami VincentWhite Cake From Scratch
1 ½ unsalted butter, room temp
4 cups sifted cake flour
2 cups sugar
1 teaspoon baking powder
8 egg yolks, lightly beaten
1 teaspoon baking soda
1 1/3 cups sour cream
½ teaspoon salt
2 teaspoon pure vanilla extract
1-Heat oven to 350 degrees.
2-Dust bottoms and sides of cake pans with flour, set aside.
3-Sift together flour, baking powder, soda, and salt, set bowl aside.
4-With electric mixer, cream butter until fluffy, 1 to 2 minutes.
5-Gradually add sugar. Beat for 3 minutes.
6-Drizzle in egg yolks. Beat until mixture is fluffy, another 3 minutes.
7-Alternate adding flour and sour cream into batter.
8-Beat in vanilla, batter is stiff not runny.
9-Divide batter between 20 cupcakes, bake for 20-30 min. Test with toothpick for doneness.
10-Let cool.
Mexican Vanilla Buttercream
12 ounces unsalted butter, softened
1 pound powdered sugar
½ teaspoon Mexican Vanilla
1-Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium.
2-Add sugar, ½ cup at a time, beating after each addition, about 5 minutes. After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium high.
3-Add vanilla, and beat until buttercream is smooth.
Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature and beat on low speed until smooth before using.)
Topping cupcakes
1-Spread frosting on cupcakes.
2-Top 4 cupcakes with blueberries, 8 with raspberries, and 8 with coconut.
3-Arrange on platter to resemble American flag.
