Yellow Cupcakes with Butter Frosting
Here is the cupcake recipe I was telling you about!
Basic Yellow Cupcakes
Makes about 24
I like these, they hold up well to mounds of frosting.
You need:
1 cup unsalted butter, room temperature
1 and 3/4 cup granulated sugar
4 large eggs
2 and 3/4 cup all-purpose flour
1 and 1/2 teaspoons baking powder
1/8 teaspoon of salt
1 cup of milk (2% is what I use)
1 teaspoon of vanilla
1. Beat butter on high with hand mixer until soft
2. Add the sugar. Beat on medium high until light and fluffy, it takes about 3 minutes
3. Add eggs one at a time, beating a little between each egg
4. In a seperate bowl whisk together flour, baking powder and salt. Add these to the butter, sugar and eggs, add the milk and vanilla, mix well.
5. Line muffin or cupcake tin with paper liners.
6. Fill each about 2/3 full.
7. Bake for 22 to 25 minutes at 350% (test with toothpick)
Now you take them out of the pan and let them set and cool.
This is a Basic Butter Frosting. You can flavor it up any way you like.
For 24 cupcakes you need to quadruple this frosting recipe.
It goes like this:
2 tablespoons of butter (I cut it into pieces)
1 cup of confectioner's (powdered) sugar
2 tablespoons of milk (or cream, or sherry or brandy or whatever you want!)
1/2 teaspoon of vanilla
Cream the butter and the sugar well, then add the liquids and mix until smooth.
Example of flavoring. Instead of milk the last time I made this frosting I used Godiva Cappucino Liquier. You can use anything you like. You can add in extracts too, like lemon or peppermint or almond or what have you. Whatever you like best!
Next time we'll talk about filling them.
~sky
Basic Yellow Cupcakes
Makes about 24
I like these, they hold up well to mounds of frosting.
You need:
1 cup unsalted butter, room temperature
1 and 3/4 cup granulated sugar
4 large eggs
2 and 3/4 cup all-purpose flour
1 and 1/2 teaspoons baking powder
1/8 teaspoon of salt
1 cup of milk (2% is what I use)
1 teaspoon of vanilla
1. Beat butter on high with hand mixer until soft
2. Add the sugar. Beat on medium high until light and fluffy, it takes about 3 minutes
3. Add eggs one at a time, beating a little between each egg
4. In a seperate bowl whisk together flour, baking powder and salt. Add these to the butter, sugar and eggs, add the milk and vanilla, mix well.
5. Line muffin or cupcake tin with paper liners.
6. Fill each about 2/3 full.
7. Bake for 22 to 25 minutes at 350% (test with toothpick)
Now you take them out of the pan and let them set and cool.
This is a Basic Butter Frosting. You can flavor it up any way you like.
For 24 cupcakes you need to quadruple this frosting recipe.
It goes like this:
2 tablespoons of butter (I cut it into pieces)
1 cup of confectioner's (powdered) sugar
2 tablespoons of milk (or cream, or sherry or brandy or whatever you want!)
1/2 teaspoon of vanilla
Cream the butter and the sugar well, then add the liquids and mix until smooth.
Example of flavoring. Instead of milk the last time I made this frosting I used Godiva Cappucino Liquier. You can use anything you like. You can add in extracts too, like lemon or peppermint or almond or what have you. Whatever you like best!
Next time we'll talk about filling them.
~sky