Best Ever Yellow Cupcakes

Best Ever Yellow Cupcakes

Product Code: R0047

These cupcakes received rave reviews! The Buttery Sweet Dough Emulsion is the key ingredient.

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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 your favorite buttercream icing 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

Best Ever Yellow Cupcakes


Best Ever Yellow Cupcakes
By
From scratch yellow cupcakes enhanced with Buttery Sweet Dough Emulsion.
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 your favorite buttercream icing or "No cream cheese" cream cheese frosting
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.
Prep time:
Cook time:
Total time:
Yield: 24 cupcakes
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