Yellow Cupcakes Recipe

These cupcakes are wonderfully soft and moist with a nice vanilla flavour. Top them with a creamy smooth chocolate frosting. Start by preheating your oven to 350F/ 180C, and then you will need a 12-cup cupcake pan lined with cupcake liners. Into a bowl of a stand mixer with the paddle attachment, add one and a half cups of all-purpose flour, three-quarters of a cup of granulated white sugar, one and a half tablespoons of baking powder and a quarter of a teaspoon of salt.

Mix them on low speed for about two minutes, then add half a cup of softened butter, one egg, and two egg yolks, giving the cupcakes a natural yellow colour. Add one and a half teaspoons of vanilla extract and half a cup of full-fat sour cream for flavouring. At low speed, mix everything until everything’s mixed and all the flour is moistened. Then, increase the speed to medium and beat for a minute for a smooth, satiny batter.

Putting about the same amount of batter into each cup is essential so that they bake at about the same time. You can fill the cups with an ice cream scoop or a spoon. Once done, bake in the preheated oven for 18 to 23 minutes. Once baked and out of the oven, remove the cupcakes from the pan and place them on a wire rack to cool completely. To make the frosting, place a saucepan with hot water over medium heat and boil the water.

Add chunks of unsweetened chocolate to a heatproof bowl, place it over hot water, and let it melt. Whisk it until all the chocolate is melted and you have a smooth chocolate ganache. Remove it from the hot water bath and let it cool to room temperature. Add two-thirds of a cup of room-temperature butter to the bowl of a stand mixer and beat it at medium-low speed until nice and smooth. Then, add one and a third cups of icing sugar and vanilla extract.

Mix at a low speed, then increase the speed to medium-high and beat it for a minute. Add the room-temperature melted chocolate into the butter mixture and mix that on low speed until it’s all mixed. Pour the chocolate frosting into a piping bag and pipe the cupcakes how you like them. It would help if you tried these cupcakes.

Ingredients;

1 1/2 cups (195 grams/ 6.8Oz) all-purpose flour
3/4 cup (150 grams/ 5.3Oz) granulated white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon fine kosher salt
1/2 cup (113 grams/ 3.9Oz) unsalted butter, at room temperature (cut into pieces)
One large egg at room temperature
Two large egg yolks at room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup (120 ml/grams) sour cream or plain yoghurt at room temperature

Chocolate Frosting: