Baking this week we attempted the perfect yellow cupcake with chocolate frosting. Definitely accomplished it. They were delicious and my friends at work loved them too! Thanks Sally's Baking Addiction for another awesome recipe!
- 2 large eggs, room temperature and separated
- 2 and 1/4 cups (280g) sifted all-purpose flour1 (measured correctly)
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (180g) unsalted butter, softened too room temperature2
- 1 and 3/4 cups (350g) granulated sugar
- 3 teaspoons vanilla extract
- 1 cup (240ml) whole milk, room temperature3
MILK CHOCOLATE FROSTING4
- 1 cup (230g) unsalted butter, softened to room temperature2
- 3 and 1/2 cups (420g) confectioners' sugar
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 3 Tablespoons (45ml) heavy cream or milk
- rainbow sprinkles
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe only makes 16-18 cupcakes, so you will have 4-6 cupcakes to bake in a 2nd batch. Please read notes about mini cupcakes.
- Make the cupcakes: With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. You want them very fluffy; no liquid at the bottom of the bowl (which makes for too much liquid in the batter). See photo at the bottom of this post for a visual. Set aside.
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add two egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter. The batter will be smooth, velvety, and slightly thick.
- Spoon batter into cupcake liners filling halfway full. Bake for 18-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Mine usually take 21 minutes. Don't overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- Make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 full minutes. This creates a creamy base for the frosting. Turn speed to low and slowly add 3 cups of confectioners' sugar, the cocoa powder, and salt. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add the last 1/2 cup of confectioners' sugar if you'd like to increase the frosting's thickness. Pipe or spread the frosting onto cooled cupcakes. I used this cupcake icing knife. Decorate with sprinkles.
- Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.