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?
I use vanilla yogurt(not sour cream)in my vanilla cake. Plus liquid vanilla coffee creamer.
Isn't yogurt as sour as sour cream is, so you'll actually taste it?
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.
Use buttermilk = moister cupcakes with not too much taste.
Also, don't overbake.
Vanilla yogurt, not plain yogurt. Vanilla yogurt tastes like vanilla, no sour taste at all.