Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, yellow cupcakes. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Yellow Cupcakes is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Yellow Cupcakes is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook yellow cupcakes using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Yellow Cupcakes:
- Get 2 large eggs, separated and at room temperature
- Prepare 2 1/4 cups all purpose flour, sifted
- Take 2 1/2 tsp. baking powder
- Take 1/2 tsp. salt
- Get 3/4 cup unsalted butter, softened to room temperature
- Get 1 3/4 cups granulated sugar
- Get 3 tsp. vanilla extract
- Make ready 1 cup whole milk, at room temperature
- Prepare 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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