Yellow Cupcakes
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
52
Sourness
36
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
2.75 cups
Sugar (confectioners')1.5 cups
Cake Flour (sifted)1.5 tsps
Baking Powder1 tsp
Salt (fine)3 tsp
Vanilla Extract1 tsp
Orange Zest (grated)Directions:
1
Thoroughly clean the bowl of the mixer and put the egg whites inside
2
Special equipment: A twelve 1/2-cup muffin pan Place a rack in the middle of the oven and preheat to 375 degrees F
3
Line the muffin pan with paper cupcake liners
4
In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated
5
Raise the speed to high and mix until light and fluffy, about 10 minutes
6
(Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula
7
) Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt
8
Set aside
9
In a small bowl, whisk together the milk and vanilla, and also set aside
10
Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next
11
Reduce the speed of the mixer to low
12
Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally)
13
Raise the speed to medium and mix briefly until a smooth batter is formed
14
Transfer the batter to a large bowl
15
Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed
16
Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated
17
Divide the batter evenly among the cups in the muffin pan
18
Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes
19
Remove the cakes from the oven and cool completely
20
Using a palette knife or rubber, spread some of the frosting all over the tops of the cakes and decorate with the sprinkles
21
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese and sugar on low speed until incorporated
22
Increase the speed to high, and mix until light and fluffy, about 5 minutes
23
(Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula
24
) Reduce the speed of the mixer to low
25
Add the heavy cream, vanilla, and zest
26
Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally)
27
Store in the refrigerator until somewhat stiff, before using
28
May be stored in the refrigerator for 3 days