cakeastic Posted 6 Oct 2012 , 2:19pm

So there's this vanilla cupcake recipe that calls for milk but I substituted sour cream to make it more moist. And even though they were much more moist, I could definitely taste the sour cream, It almost tasted like a lemon cupcake Instead of vanilla. Is there anyway to make the sour cream taste more subtle. I was thinking of adding half milk half sour cream. What do you guys think?
Thanks
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5 replies
LeeBD Posted 6 Oct 2012 , 3:21pm

I use vanilla yogurt(not sour cream)in my vanilla cake. Plus liquid vanilla coffee creamer.

cakeastic Posted 6 Oct 2012 , 4:40pm

Isn't yogurt as sour as sour cream is, so you'll actually taste it?

imagenthatnj Posted 6 Oct 2012 , 7:00pm

Milk contains about 3.5 milkfat. Sour cream has 18-25% but it's sour. You could try half & half, 10-18% milkfat. Or heavy cream, which has no less than 36% milkfat.

Here's a recipe for you. It's very moist and delicious. At the advice of another poster, I make my own half and half for it.

http://www.modbee.com/2008/05/28/311511/yellow-butter-cake.html


BakingIrene Posted 6 Oct 2012 , 10:50pm

Use buttermilk = moister cupcakes with not too much taste.

Also, don't overbake.

LeeBD Posted 7 Oct 2012 , 6:20pm

Vanilla yogurt, not plain yogurt. Vanilla yogurt tastes like vanilla, no sour taste at all.

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