yellow cupcakes with cream cheese frosting

1 1/4 cups unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 lg egg
1 lg egg yolk
1 cup sugar
1/2 cup canola oil
1 tsp vanilla extract
1/2 cup sour cream

makes 12 regular-sized cupcakes

Preheat oven to 35o°F and line cupcake pan.

Sift the flour, baking powder, baking soda, and salt into a bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the egg, egg  yolk, and sugar until thickened and lightened to a cream colour, about 2 minutes.

On low speed, mix in the oil and vanilla until blended.  Mix in the sour cream until no white streaks remain.  Mix in the flour mixture until the batter is smooth.

Spoon in the cake mixture and bake for about 15 minutes or until an inserted toothpick comes out clean.

Cream Cheese Frosting
makes 3 cups

1/2 cup unsalted butter, at room temperature
6 oz cream cheese, at room temperature
1 tsp vanilla extract
3 cups powdered sugar

In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, and vanilla until smooth and thoroughly blended.  Stop and scrape the sides as needed.

Add the powdered sugar, 1 cup at a time, mixing until smooth.  Add desired colouring then beat on medium speed for 1 minute to lighten the frosting.