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Step 1: Prepare Ingredients. Allow the butter and eggs to stand at room temperature for 30 minutes. This will make the butter easier to blend. Room-temperature eggs allow more air to be incorporated into your batter for a lighter texture. Grease and flour twelve 2½-inch muffin cups or line with paper baking cups.

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Add the egg whites, vanilla extract, and vanilla bean and beat on medium-high speed until smooth and combined, at least 2 minutes. Scrape down the sides and up the bottom of the bowl as needed and then beat in the sour cream. With the mixer on low speed, add the dry ingredients until just incorporated.

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These silicone baking cups are reusable liners that are specifically designed for muffin tins. You can use them for cupcakes, muffins, egg cups, and other tasty treats. They come in sets of either 12 or 24. These cups are made out of food-grade BPA-free silicone and don't need to be pre-greased with butter or cooking spray because they're non-stick.

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Baking Cups. Take your cupcakes from basic to bold with our range of colourful baking cups. Available in TV and movie character themes, and festive prints and designs. Featured. Brand Name. Product Availability. Rating. Delivery & Pickup Options. Package Weight (kg) Price. See all filters. Sort By:

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Set flour mix aside. In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed. Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.

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5. Combine the butter and sugar. Put the room-temperature butter and sugar into a large bowl, and use a mixer to beat — or cream — them together until light and fluffy, scraping down the sides of the bowl with a rubber spatula once or twice to make sure you've got every bit.

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In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites, water, and cream of tartar together on medium low until foamy, about 1 minute. Switch to medium-high and slowly add the 1/2 cup of sugar. Whip until soft peaks form, about 5-6 minutes. See photo above for visual.

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Bake half of the cupcakes and store them in bakery boxes with cupcake inserts. Do not frost them yet. (I use two mixers to speed up the process of making so many cupcakes; if you only have one, borrow one from a friend). 2 days before the event, bake. Bake the second half of the cupcakes and store them in bakery boxes.

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Stop beating, add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away. Temper milk: Pour hot milk, vanilla and oil into the now empty flour bowl.

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