Friday, June 15, 2012

Back to Basics: Yellow Cupcakes

I decided to once again take advantage of the opportunity of making cupcakes for the lacrosse parents to try yet another new recipe.  This time it was for Yellow Cupcakes!  Yellow cupcakes have always been quite a struggle for me, as I never quite find the recipe I want.  I have been pretty happy with my current favorite recipe (minus when it doesn't work in my Mickey Mouse cupcake pan).

I feel like I've tried SO many different yellow cupcake recipes at this point, it was hard to find a new one to try.  So (not suprisingly) I relied on my favorite blogger Annie's Eats for a recipe.  I actually used her recipe for a yellow cake (not cupcakes!) as my  recipe, and I think it worked out perfectly.  I am a fan of "dense" cake  and that's exactly what it was!    But along with being dense, it was also very moist and had a great flavor.  I was overall incredibly pleased with how these cupcakes turned out.  However, I would not say that they were my favorite yellow cupcake recipe I've tried.  I think for now, I'm going to stick with what I know/like until something else comes along!

Yellow Cupcakes
 Makes 24
  • 2 sticks unsalted butter, at room temperature
  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1¾ cups sugar
  • 4 large eggs
  • 2 tsp. vanilla extract
  • 1¼ cups milk
  1.  To make the cakes, preheat the oven to 350˚ F.  Line muffin tins with paper liners
  2. In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.
  3. In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. 
  4. Mix in the eggs one at a time, beating well after each addition.  Blend in the vanilla.  
  5. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk.  Beat each addition just until incorporated.
  6. Spoon batter into prepared tins and bake for 20 minutes.  Allow to cool before icing

Recipe adapted from Annie's Eats

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