Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, yellow cupcakes. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Yellow Cupcakes is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Yellow Cupcakes is something that I’ve loved my whole life. They’re nice and they look wonderful.
These super moist yellow cupcakes with milk chocolate frosting reign supreme in the dessert world. Soft, fluffy, and bursting with buttery flavor. Yellow Cupcakes are wonderfully rich and moist with a sweet and buttery flavor.
To begin with this recipe, we must prepare a few ingredients. You can cook yellow cupcakes using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Yellow Cupcakes:
- Make ready 2 large eggs, separated and at room temperature
- Take 2 1/4 cups all purpose flour, sifted
- Take 2 1/2 tsp. baking powder
- Make ready 1/2 tsp. salt
- Get 3/4 cup unsalted butter, softened to room temperature
- Take 1 3/4 cups granulated sugar
- Get 3 tsp. vanilla extract
- Take 1 cup whole milk, at room temperature
- Take Frosting of choice
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Instructions to make Yellow Cupcakes:
- 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.
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