welcome back to my series on ultimate cupcakes. whew. a series.
I can't even function with my extreme excitement.
it may also be all the sugar i've consumed in the past two days.
After dozens of batches, this is it.
The best possible yellow cupcakes.
Moist, light, with a dense but still airy crumb. Perfection. There's nothing else needed to say, just make these. Sometimes cluttering a post with words is useless because all that's really important is the food.
here's the food:
1 1/4 cup + 2 TBSP ap flour
1 1/4 baking powder
1 cup white sugar
1 stick softened butter
2 large room tempurture eggs
1/4 cup milk
1/4 cup greek yogurt
2 tsp vanilla
Preheat the oven to 350 and line a 12 cupcake tin.
Sift together the flour and baking powder. set aside.
Beat the butter until creamy and sift in the sugar. (I know, weird, but I've found that when the sugar is sifted in, the tops of the cupcakes are smoother because there are none of the weird occasional chunks.
Beat the butter and sugar for 6 minutes or til the epitome of fluffy. like a cloud. a beautiful sweet cloud.
Beat in the eggs, one at a time until fluffy, creamy and wonderful.
Add in the vanilla.
Mix in the greek yogurt and beat again.
Add half the flour mixture. Mix.
Add the milk. Mix.
Add the remaining flour. Mix.
Divide between the cupcake tins, 3.5 TBSP each and bake for 18 minutes or til just springy. Rotating half way through. Let cool and frost.
how about some milk chocolate buttercream to go with?