Sourdough Discard Cupcakes
Elizabeth Richardson Elizabeth Richardson

Sourdough Discard Cupcakes

Yields 18 cupcakes

Ingredients:

  • 1 cup all-purpose flour

  • 1 cup sugar

  • 1 boxed cake mix

  • 1 1/4 cup water

  • 2 T vegetable oil

  • 3 eggs

  • 1 teaspoon vanilla

  • 1 teaspoon salt

  • 1 cup greek yogurt

  • 1/2 cup sourdough starter

Instructions:

  • In a large bowl, sift together the flour, sugar, boxed cake mix, and salt.

  • In a the bowl of a stand mixer with the whisk attachment, beat the eggs, vanilla, water, oil, Greek yogurt, and sourdough starter together on medium speed for two minutes. Stop halfway to scrape bottom and sides with rubber spatula.

  • Switch to the paddle attachment. Carefully and slowly add the dry ingredients. Mix well for one minute on medium speed to beat the batter.

  • Scoop the cupcake batter into tulip style cups fitted inside of a cupcake pan.

  • Bake at 350 degrees for 18-22 minutes. Cake will spring back if poked when finished.

  • Transfer to a cooling rack after baking. Add a swirl of your favorite frosting to the top..

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