Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, Yellow Cupcakes. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Yellow Cupcakes Recipe. These super moist yellow cupcakes with milk chocolate frosting reign supreme in the dessert world. Soft, fluffy, and bursting with buttery flavor.
You can cook Yellow Cupcakes using 9 ingredients and 8 steps. Here is how you cook it.
Ingredients of Yellow Cupcakes
Make ready 2 of large eggs, separated and at room temperature.
It’s 2 1/4 cups of all purpose flour, sifted.
Prepare 2 1/2 tsp. of baking powder.
Take 1/2 tsp. of salt.
Take 3/4 cup of unsalted butter, softened to room temperature.
It’s 1 3/4 cups of granulated sugar.
It’s 3 tsp. of vanilla extract.
You need 1 cup of whole milk, at room temperature.
You need of Frosting of choice.
Yellow cupcakes should not be this hard!I have tested a LOT of cupcake recipes, and none of them seemed.These yellow cupcakes are topped with a sweet and velvety American buttercream frosting.This recipe for vanilla homemade cupcakes makes the perfect birthday cupcake.
Yellow Cupcakes step by step
Preheat the oven to 350°F. Line a muffin tin with cupcake liners and set it aside..
In a medium bowl, use a hand mixer to whisk the egg whites until soft peaks form, about 2-3 minutes. You want them to be very fluffy, with no liquid remaining in the bowl. Set this aside..
In a separate bowl, whisk together the flour, baking powder and salt. Set this aside..
Using either a hand mixer or a stand mixer with the paddle attachment, beat the butter on high speed until it is smooth and creamy, about a minute or so. Then add the sugar and beat together for 3-4 minutes. Scrape down the sides of the bowl as needed. Add the egg yolks and vanilla and beat until combined..
Turn the mixer to low speed and alternate adding the dry ingredients in 3 batches and the milk in 2. Start and end with the dry. Mix each until just incorporated..
Using a rubber spatula, gently fold in the egg whites. The batter should be slightly thick, smooth and velvety..
Scoop the batter into the cupcake liners, filling each about halfway. Bake for 17-21 minutes, until a toothpick inserted into the centers come out clean. Let them cool in the pan for 5 minutes, then remove them to a wire rack to cool completely..
Once they are completely cool, frost them with your favorite frosting recipe. Store covered for 3-4 days..
I have so been looking forward to this wedding.Not just because of the oh so sweet bride, but because the whole design was young and fresh.C. so I visited a lot of cupcakeries there.
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