Make these simple yellow cupcakes with a chocolate frosting and enjoy them with a cup of tea. Start by preheating the oven to 350 degrees F (180 degrees C) and lightly butter or spray with non-stick spray or line 12 muffin cups with paper liners. To make the batter you can use a stand mixer with the paddle attachment or do it by hand with an electric mixer.
This is an easy batter to make what we need to do is put white all-purpose flour in your bowl add white granulated sugar salt and baking powder and mix it together for like 30 seconds in the bowl of your electric mixer. Then dump all the wet ingredients into the dry.
You may know this as a dump cake so what you are going to do is cut your unsalted room temperature butter into small pieces and add the butter, egg, egg yolks, vanilla extract, and sour cream or plain yoghurt (with the yoghurt make sure to use full fat) into the dry ingredients. Beat the wet and dry ingredients together at medium speed until the batter is smooth and satiny, about 30 seconds. Scrape down the sides of the bowl.
If necessary, stir the batter with a rubber spatula until the flour is fully incorporated. It gives a cake with a dense and a really nice flavour. Evenly fill the muffin cups with the batter using an ice cream scoop or two spoons even it out and bake for about 20 – 25 minutes or until pale gold and a toothpick inserted into a cupcake comes out clean.
Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled to room temperature, serve them plain or top with chocolate fudge frosting. Enjoy.
Ingredients;
- 1 1/2 cups (195 grams) all-purpose flour
- 1 cup (200 grams) granulated white sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, room temperature (cut into pieces)
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup (120 ml) sour cream or whole plain yoghurt, room temperature
Ingredients;
- Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
- In the bowl of your electric mixer, or with a hand mixer, beat to combine the flour, sugar, baking powder, and salt. Add the butter, egg, egg yolks, vanilla extract, and sour cream.
- Beat the wet and dry ingredients together at medium speed until the batter is smooth and satiny, about 30 seconds. Scrape down the sides of the bowl. If necessary, stir the batter with a rubber spatula until the flour is fully incorporated.
- Evenly fill the muffin cups with the batter and bake for about 20 – 25 minutes or until pale gold and a toothpick inserted into a cupcake comes out clean.
- Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing or chocolate ganache.
