The Vanilla Cake

Yield:  24 cupcakes
Prep Time: 15 minutes
Bake Time:  20 minutes

INGREDIENTS:

2 cups flour
1 1/3 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

4 egg whites
3/4 cup buttermilk
3/4 cup sourcream
1 tablespoon vanilla extract

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Into a large mixing bowl add all of the dry ingredients and whisk together.  Next, add in all of the wet ingredients and stir together until well blended.

3.  Fill cupcake tins 3/4 full and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

4.  If making Blueberry Lemon Curd cupcakes, use a small serrated knife to cut out a small cone from the top/center of the cupcake.  Add a teaspoon full of Lemon Curd into the hole, and then place a dollop of Blueberry Buttercream frosting on top.