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Sour Cream taste in cupcakes !

post #1 of 6
Thread Starter 
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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Behind every success is a big mess.
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post #2 of 6
I use vanilla yogurt(not sour cream)in my vanilla cake. Plus liquid vanilla coffee creamer.
post #3 of 6
Thread Starter 
Isn't yogurt as sour as sour cream is, so you'll actually taste it?
Behind every success is a big mess.
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Behind every success is a big mess.
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post #4 of 6
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

http://m.youtube.com/#/watch?v=Mpob3cZstmI&desktop_uri=%2Fwatch%3Fv%3DMpob3cZstmI
post #5 of 6
Use buttermilk = moister cupcakes with not too much taste.

Also, don't overbake.
post #6 of 6
Vanilla yogurt, not plain yogurt. Vanilla yogurt tastes like vanilla, no sour taste at all.
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