Mixing Wet Ingredients for Peanut Butter Cupcakes

Video Transcript

"Now we have our wet ingredients to put together. We're going to start with 1/4 of a cup of sour cream. I know, sound a little weird. Just scoop it out. Don't be scared to use your hands. Level it off to make sure. Have a spoon handy. Scrape that of the measuring cup. Sometimes when I see it all sticking to the edge of the measuring cup like that, I just get a little bit more out of the container so I make sure I get exactly 1/4 of a cup in there. That's in. We're going to add our 2 eggs. Let's get this out of the way. Remember, room temperature eggs. These have been out long enough. Not quite room temperature, but they're not ice cold from the fridge. They'll mix just fine with the cold sour cream. That'll work just fine. You like to break your eggs not on the side of the bowl because just in case a piece of shell jumps in. It's better to bang it on the counter. I'm going to rinse that egg off my hands real quick. And our vanilla. Let's add one teaspoon of vanilla. It smells so good. I've got a teaspoon of vanilla. One giant heart shape. We're just going to whisk this together until it comes together in one nice. I'll show you what it looks like. It looked kind of lumpy at first from the sour cream. Just keep whisking it. You see how it's coming together. Perfect. There we go. Nice and smooth. Let's starting putting all this stuff together."