Cupcakes... yum. I love cupcakes. They’re so easy to transport (compared to a layer cake anyway) and they’re so much more likely to get eaten at our house than a cake. I made these weeks ago but am just now getting around to posting them. As I flipped through my Cupcakes cookbook, everything looked so tasty but I only had basic ingredients on hand so I went with the butter cake cupcakes. I’m not sure I get the name as these really don’t have that much more butter than a number of other cupcake recipes I’ve seen or tried. For the frosting, I used the Hershey’s recipe that has yielded great results for me and so many others. The cupcakes were absolutely delicious! They were slightly richer than a typical yellow cupcake and had a nice tender texture thanks to the cake flour. Can’t wait to make them again!
By Tracey
Butter Cake Cupcakes
from Cupcakes by Elinor Klivans
Ingredients:
- 1 1/4 cups cake flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Directions:
Preheat oven to 350 F. Line 12 muffin tin cups with paper cupcake liners.
Sift the cake flour, baking powder, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat for 2 more minutes. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth.
Fill each paper liner with 1/4 cup batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 22 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack before removing the cupcakes from the pan to cool completely on the wire rack.
Makes 12 cupcakes.
