Friday, May 27, 2011

(Pretty) Perfect Yellow Cupcakes


I made these last week. I didn't make the frosting b/c they were going to be decorated at an activity. I liked how they were moist and not too dense. They tasted a bit muffin like to me, probably due to the milk and/or my not super refined taste buds.

Original recipe found here.


* 1 cup unsalted butter
* 2 cups sugar
* 1 1/4 teaspoons vanilla extract
* 4 eggs
* 3 cups sifted cake flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 cup milk
* Regular or silver cupcake paper liners

Preheat the oven to 350 degrees F.

In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.)

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