Classic Vanilla Cupcake

In a medium-sized mixing bowl or the bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.Add the castor sugar and mix until well combined.Add butter and mix on medium-low speed for three minutes

In a small mixing bowl, whisk together eggs, sour cream, and vanilla until smooth. Add the egg mixture to the flour mixture and beat on medium speed until just combined.Slowly add milk and mix on low speed until just combined. The batter will be liquid. Fill cupcake liners just over 1/2 full.

Bake for 15 minutes and then test to see if they are done. They are done when a toothpick comes out cleanly. The cupcakes should appear a buttery color. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack to cool.

Place the cold water into a bowl and sprinkle the gelatin into it and allow to sit for 5 minutes.
Place the chilled whipping cream, powdered sugar and vanilla extract into a large bowl of a stand mixer.
Once the gelatin has bloomed, place the bowl in a microwave and heat for 15-20 seconds until the gelatin is liquid again, stir to remove any lumps.

Turn on the mixer and start to whip the cream, slowly, turn the mixer to high and with the mixer running, slowly pour the melted gelatin into the cream in a steady stream.
Continue to beat the cream until you reach a medium-stiff peak consistency. Pipe onto your cupcakes as desired.