A Swimmingly Cute Cupcake!

• Serves: Makes 36 regular sized cupcakes (or 1 18 x13

Ingredients

• 18 Tablespoons unsalted butter (room temperature)
• 3 cups of sugar
• 6 extra-large eggs (room temperature)
• 1 cup sour cream (room temperature)
• 1 1/2 teaspoons pure vanilla extract
• 3 cups flour (all purpose-not self-rising)
• 1/3 cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon baking soda

Instructions

Preheat oven 350 degrees F.

Butter and four the sheet pan if using it.

Cream the butter and sugar in th bowl of an electric mixer (fitted with the paddle attachment) on high speed until light and fluffy.
On medium speed add the eggs 2 at a time.
Add the sour cream and vanilla.
Scrape down the sides and stir until smooth.

Sift together the four, cornstarch, salt and baking soda in a bowl.
With the mixer on low speed, add the flour mixture to the butter/egg mixture until just combined.
Pour into the prepared pan.
Smoother the top with a spatula.
Bake in the center of the oven for 20 to 30 minutes or until a toothpick comes out clean. If making cupcakes make sure the pans do not touch. Depending on the size of your oven, you might have to bake in several batches. I use the convection baking directions for my oven.
Cool to room temperature before icing.

(many thanks to my good friend Bryan Underwood for this recipe. The yummy image is of Bryan's Pink Lemonade Cupcakes. Maybe I can get him to share this recipe as well.)