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 
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
Use buttermilk = moister cupcakes with not too much taste.
Also, don't overbake.
Quote by @%username% on %date%
%body%
