Ingredients:

  • 190g cake flour
  • 200g granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 115g unsalted butter, room temperature
  • 1 large egg
  • 1 large egg white
  • 60g sour cream
  • 120ml whole milk
  • 2 tbsp neutral oil
  • 1 tbsp pure vanilla paste
  • 225g unsalted butter, for frosting
  • 480g powdered sugar
  • 3 tbsp heavy cream
  • 1 pinch fine sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
  2. Sift the cake flour, granulated sugar, baking powder, and salt into a large mixing bowl or the bowl of a stand mixer to ensure aeration.
  3. Add the 115g of softened butter, neutral oil, and sour cream to the dry ingredient mixture.
  4. Mix on low speed using the paddle attachment until the ingredients are combined and the texture resembles coarse sand, ensuring the flour is fully coated in fat to limit gluten development.
  5. In a separate jug, whisk together the egg, egg white, whole milk, and vanilla paste.
  6. Slowly add the liquid ingredients to the dry mixture in two batches, mixing on medium-low until just combined and smooth.
  7. Divide the batter evenly among the 12 liners and bake for 18-20 minutes, or until a skewer comes out clean.
  8. For the frosting, beat the 225g butter until smooth, then gradually add sifted powdered sugar, heavy cream, and sea salt, whipping until voluminous and velvety.