SOUR CREAM CUPCAKES with MILK CHOCOLATE FROSTING

It's a well known fact...I LOVE CUPCAKES! Yesterday I flew to L.A. with my friend Kelly to make some arrangements for a dinner for the upcoming wedding of our son.  We went to the Sprinkles in Beverly Hills because they have a CUPCAKE ATM!!!!  It is the coolest thing ever!  You just make your selection on the screen, pay and the cupcakes come out in a neat little box!! I bought 4!  In honor of this little discovery, I am posting this delicious recipe for vanilla cupcakes with milk chocolate frosting. They taste REALLY close to the vanilla with milk chocolate ones that Sprinkles make.  If you go to L.A. be sure and go check out the ATM.  And I heard they are putting one (or already have) at the Sprinkles here in Scottsdale!

SOUR CREAM CUPCAKES with MILK CHOCLATE FROSTING

3 c. flour
2 tsp. baking powder
1/2 t. salt
2/3 c. sour cream
1/2 c. milk
2 tsp. pure vanilla
1 c. unsalted butter, room temperature
2 c. sugar
2 eggs
4 egg whites

Heat oven to 350.
In a small bowl, stir together the milk, vanilla and sour cream.  In another bowl stir together the flour, salt and baking powder.  Set aside.  In mixing bowl cream butter on medium speed until light and fluffy.  Gradually add the sugar and beat until fluffy.  Reduce the mixer speed to low and slowly add the eggs and egg whites until blended.  With the mixer still on add half  the flour, salt and baking powder mixture and mix until blended.  Add the milk mixture and mix until blended.  Add the rest of the flour mixture and mix until blended, scraping down the sides of bowl if needed.  Spoon batter in to cupcake pans with liners (2/3 full) and bake for 22-25 minutes.  Do not overbake.  Cool and frost with:

MILK CHOCOLATE FROSTING

1/2 c. butter
1/4. c. unsweetened cocoa powder
2 c. powdered sugar
3 T. heavy cream

Place butter, cocoa and powdered sugar and cream in bowl.  Mix with mixer until creamy. Add more cream if necessary. Frost cooled cupcakes