Yellow Cupcakes w/Sour Cream

I found this lovely little recipe on JoyofBaking.com. And it is very tasty. I love this one because not only is it tasty, but it doesn't require cake flour, just your plain old all purpose flour. I was a little surprised that you put sour cream in the mix... but I promise they are delicious!

Serving Size: Makes about 12 cupcakes or around 30 mini cupcakes.

Ingredients:

1 1/2 cups all purpose flour

1 cup granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature (cut into pieces)

1 large egg, room temperature

2 large egg yolks, room temperature

1 1/2 teaspoons pure vanilla extract

1/2 cup sour cream or whole plain yogurt, room temperature

Directions:

• Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
• In the bowl of your electric mixer, or with a hand mixer, beat to combine the flour, sugar, baking powder, and salt. 
• Add the butter, egg, egg yolks, vanilla extract, and sour cream. 
• Beat the wet and dry ingredients together at medium speed until the batter is smooth and satiny, about 30 seconds. Scrape down the sides of the bowl. If necessary, stir the batter with a rubber spatula until the flour is fully incorporated. 
• Evenly fill the muffin cups with the batter and bake for about 20-25 minutes or until pale gold and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
•  Once the cupcakes have completely cooled, frost with icing. 

These go great with this frosting

 Enjoy!

No Fail Oatmeal Chocolate Chip Cookies

I love these cookies. There are delicious. I am not great at baking, and these are one of the few cookies that have never failed me. Everyone who has tried them loves them (I rarely get praise for my cookies). So go ahead. Try them out. You won't regret it!

I found the recipe here, and they got the recipe from the Frog Commissary Cookbook.

Oatmeal Chocolate Chip Cookies
 Makes about 4 dozen

1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or "quick," but not "instant")
2 cups chocolate chips (about 12-oz.)

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
Stir in the oats and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.