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Creamy Yellow Butter Cupcakes

Category: Dessert
Source: Kim Kovelle

The Cupcake Station, located in Birmingham and Ann Arbor, shares its simple, from-scratch recipe for tasty cupcake batter.

Number of Servings: 18 cupcakes
Ingredients: 3 oz. egg yolk (from six large eggs)
2 tsp. vanilla
1 cup whole milk
3 cups sifted cake flour
1 tsp. baking powder (plus 1 tsp.)
1 cups sugar
1 tsp. salt
12 Tbsp. unsalted butter, softened
Directions: 1. Preheat oven to 350 degrees.
2. In a medium bowl, lightly combine egg yolks, cup milk, and vanilla.
3. In a large bowl, combine the dry ingredients and mix on low speed for about 30 seconds to blend. Add the softened butter and remaining cup of milk. Mix on low speed until the dry ingredients are thoroughly moistened. Increase speed and beat for 1 minute. Gradually add the egg mixture in 3 portions, beating for 20 seconds after each addition.
4. Fill paper-lined cupcake tins two-thirds full with batter. Bake for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.
5. Frost when entirely cooled.

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