Mini Vanilla Cupcakes

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/3 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Cornstarch
  • 1 cup Granulated sugar
  • 4 cups Powdered sugar
  • 3/4 tsp Salt
  • 1/4 cup Shortening
  • 4 tsp Vanilla

• Dairy

  • 1 1/4 cup Butter, unsalted
  • 1/2 cup Buttermilk
  • 3 tbsp Heavy cream
  • 3 tbsp Sour cream

Found on justsotasty.com

Description

Directions

• Preheat the oven to 350F degrees and position your oven rack to the center of your oven. Line two mini muffin pans with mini muffin papers (no candy cup wrappers). Youll end up with about 35-40 cupcakes total, so you may need to make them in 2 batches if you only have one 24 cavity pan. 
• In a large bowl sift together the flour and cornstarch. Add in the baking soda, baking powder and salt and whisk the mixture together for about 20 seconds. Set aside. 
• In a separate large bowl using a stand or hand-held electric mixer on medium speed, beat together the butter and sugar until fluffy (about 2 minutes). Add in the eggs and vanilla and continue beating (about 30 seconds). Turn off the mixer, and scrape down the sides of the bowl using a large rubber spatula or wooden spoon. Then stir in the sour cream. With the mixer turned to low speed, beat in about 1/2 of the flour mixture followed by about 1/2 of the milk. Then repeat the process with the rest of the flour mixture and the rest of the milk. Turn off the mixer and scrape down the sides of the bowl as necessary. Do not overmix the batter. 
• Fill each cupcake liner about 2/3rds to 3/4 full. I like to use a small cookie scoop to make this process easier. Be careful not to overfill the cupcake liners. Bake in the preheated oven in the middle rack for about 11-13 minutes, or until an inserted toothpick comes out clean. Start watching your cupcakes at 10 minutes, since these can easily burn. Allow the cupcakes to cool completely before frosting. 
• In a large bowl using a stand or hand-held electric mixer beat together the butter and shortening until evenly combined. It may still see some clumps, which is ok. Beat in the vanilla and salt. With the mixer on low speed add in about 1/2 to 1 cup of powdered sugar at a time, then turn the mixer up to medium high speed and beat for 5 seconds. Repeat the process until youve added about 4 cups of powdered sugar. With the mixer on medium speed, add in the whipping cream 1 tablespoon at a time adding in extra powdered sugar as necessary to get the desired consistency. If you plan to pipe your frosting, youll want it thicker. If using food coloring, add in 1 drop at a time until you reach your desired shared. 
• To frost the cupcakes, use a flat edge frosting knife. Or spoon the batter into a piping bag and swirl the frosting on top. I used a 1M Wilton frosting tip and 14 inch piping bag.