Classic Yellow Cupcakes With Chocolate Frosting Food

MOIST YELLOW CUPCAKES WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe only makes 16-18 cupcakes, so you'll have 4-6 cupcakes to bake in a 2nd batch.
• With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. You want them very fluffy; no liquid at the bottom of the bowl (which makes for too much liquid in the batter). See photo at the bottom of this post for a visual. Set aside.
• Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2-3 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add two egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over-mix. Fold whipped egg whites into cupcake batter. The batter will be smooth, velvety, and slightly thick.
• Spoon batter into cupcake liners filling halfway full. Bake for 18-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Mine usually take 21 minutes. Don't over-bake.. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
• Prepare chocolate buttercream. Pipe or spread the frosting onto cooled cupcakes. Decorate with sprinkles.

YELLOW CUPCAKES

Steps:

• Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
• In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
• Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
• Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
• Prepare frosting: In a medium bowl, with an electric mixer, beat butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency.
• Frost cupcakes; decorate with sprinkles before frosting dries to ensure that they stick. The frosted cupcakes are best eaten within 1 day.

YELLOW CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Chocolate Buttercream Frosting.
• In a large bowl, sift together the confectioners sugar and cocoa, and set aside.
• In another large bowl, cream butter until smooth.
• Gradually add in one quarter of the sugar mixture, 2 Tbsps at a time.
• Add in all of the vanilla, then another quarter of the sugar mixture, two tablespoons at a time.
• The mixture should be firm. At this point, gradually add the milk, about a 1/2 tablespoon at at a time, alternating with 2 tablespoons at a time of the rest of the sugar mixture.
• Classic Vanilla Cupcakes.
• Preheat oven to 350 degrees.
• Put the flour, sugar, baking powder, salt and butter in an electric mixer with a paddle attachment (or use a hand-held electric whisk) and beat on slow until you get a sandy consistency and everything is combined.
• Gradually pour in half the milk and beat until the milk is just incorporated.
• Whisk the eggs, vanilla extract, and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
• Continue mixing for a couple more minutes until the mixture is smooth. Do not over-mix.
• Pour the mixture into a muffin pan lined with paper cases until two thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched (smaller cupcakes will need 3-5 minutes less baking time).
• A toothpick inserted in the center should come out clean.
• Leave the cupcakes to cool slightly in the tray before turning out on to a wire cooling rack to cool completely.
• When the cupcakes are cold, frost with chocolate buttercream frosting.