Cup Cakes Light and Delightful.

Ina Garten once again came up with this little winner.
I copied it down from TV. As the cake she demonstrated was a large cake, (nothing is small or low cal in her kitchen)...I halved the mixture and cooked the cake in a 20 cm tin.

See it looks OK but I wasn’t thrilled with the texture...it tasted alright but was very heavy.
I went to the website …Turns out I had misjudged how many eggs she used which could allow for the denseness of my cake.
And another hint make sure your butter is really soft and really cream it well.
And beat in each egg well.
Don’t overwork when the dry ingredients are added.

SO I tried it again and this time made cupcakes.
Once again I halved the recipe. It made 15 cup cakes.
They have turned out just as planned.
Beautiful.

This is the full recipe

18 tablespoons (290gms) unsalted butter, at room temperature

3 cups sugar

6 extra-large eggs, at room temperature

225 gms (about 1 cup) sour cream, at room temperature

1 1/2 teaspoons pure vanilla extract

1 lemon, zested 
3 cups all-purpose flour

1/3 cup cornstarch

1 teaspoon kosher salt

1 teaspoon baking soda

Preheat the oven to 170C Fan bake.
Prepare muffin tins, grease and flour each one
Now to make the cake,

Cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes.
On medium speed, add the eggs, 2 at a time,
then the sour cream, vanilla, and lemon zest,
scraping down the bowl as needed. Mix well.
Sift together the flour, cornstarch, salt, and baking soda.
With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth.
Finish mixing by hand to be sure the batter is well mixed.

Fill tins to ¾ and bake in oven
Bake 18-20 minutes.
Test with a skewer until it comes out clean.
Cool to room Temperature.

I iced these with some icing sugar, a knob of butter, a little hot water to mix and then stir through some mashed raspberries.
Light and delightful.