best ever yellow cupcakes Ingredients 1 cup unsalted butter, softened 2 cups sugar 1 teaspoon LorAnn Buttery Sweet Dough Emulsion 4 eggs 3 cups sifted cake flour 1 tablespoon baking powder 1/2 teaspoon salt (preferably sea salt) 1 cup milk Ice cupcakes with buttercream or "No cream cheese" cream cheese frosting Directions 1. Sift together dry ingredients and set aside. 2. With a hand-held mixer (or stand mixer with a whisk attachment), cream the butter until fluffy, about 2 minutes. Add the sugar and mix another 3 minutes. Add the eggs one at a time, mixing well after each. Mix in the emulsion. Gradually add the dry ingredients, alternating with the milk. 3. Line cupcake tins with paper liners. Fill liners 3/4 full with batter. 4. Bake in a preheated 350ºF oven for 20 - 25 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool completely. Freeze or decorate with buttercream frosting. Makes 24 cupcakes
Posted on: Sun, 11 Aug 2013 14:57:17 +0000
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