Yellow Cupcakes
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
An easy cupcake recipe that uses the two-stage method
Ingredients
  • 3 large eggs, room temperature
  • 1 1/4 cups buttermilk or regular milk, room temperature
  • 1 tablespoon vanilla extract
  • 9 tablespoons unsalted butter, softened
  • 3 tablespoons vegetable oil
  • 2 1/4 cups (9 oz) White Lily Flour or Cake Flour**
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups granulated sugar
Instructions
  1. Preheat oven to 350 degrees F. Line 24 cupcake pans with paper liners.
  2. In a liquid measuring cup, beat the eggs lightly with a fork. Add about 1/4 cup of the milk to the egg, then add mix the rest of the milk with the vanilla. Set aside.
  3. In the bowl of a stand mixer with the paddle attached, mixed the flour, baking powder and salt for about 30 seconds or until thoroughly mixed. Add the sugar and mix once or twice. Now add the butter until crumbly and well distributed (or you can cut it in with your fingers) then mix in the mixture oil. With the mixer on medium, gradually pour in the egg mixture a few spoonfuls at a time. Don’t do it all at once. Increase mixer speed slightly and beat until smooth.
  4. With a heavy duty rubber scraper or large mixing spoon, slowly add the remaining milk/vanilla mixture. Batter should be smooth an shiny
  5. Divide cake batter between pans and bake for 25 minutes
Notes
**All-purpose should work, but if you use all-purpose use only 2 cups or weigh out 9 ounces (which should be 2 cups). If you just want a small batch, you can easily make 1/3 of the recipe for 8 cupcakes. All you need for this version is a bowl, a spoon and some elbow grease. 1 large egg 1/3 cup plus 4 teaspoons buttermilk 1 teaspoon vanilla extract 3 tablespoons unsalted butter, softened 1 tablespoon vegetable oil 3/4 cup (3 oz) White Lily Flour or Cake Flour 1 teaspoon baking powder 1/4 teaspoon plus a pinch of salt 1/2 cup granulated sugar Prepare as directed above, but mix the egg with only 2 tablespoons of the milk. Mix the dry ingredients as directed, but use a spoon instead of a stand mixer. Add the butter to the dry ingredients and cut it in until crumbly with your fingers or a pastry cutter. Add the oil. Gradually add the egg mixture as directed above, beating by hand until smooth. Gradually add the milk, beating just until smooth. Divide among 8 cupcakes cups and bake at 350F for 20 to 25 minutes.
Recipe by Cookie Madness at http://www.cookiemadness.net/?p=20833