I never understood yellow cupcakes. I didn’t like them much either, mainly because I didn’t understand them 😳 but also because I found them bland. This all changed when I found these babies 😉
Classic yellow cake with chocolate frosting, bursting with delicious buttery vanilla-y flavours. My issue with yellow cakes is first of all they’re not really yellow. In fact they’re more ‘white’ than a typical vanilla cupcake! Unless of course you add in colourings. Secondly, they are generally more bland than your basic vanilla cupcake lacking in all those yummy cake flavours. I figured this was mostly because the texture is usually what is focused on the most so the flavours get left behind.
Not today no and not with these 😋
I fell totally and completely in love with these 😍 I just couldn’t hold myself from gobbling them down!
Soft and tender, buttery and moist, I mean seriously if these were served at my birthday I’d be one happy girl! 🙂
I used one of the best cupcake recipes around! They are made using the reverse creaming method which if you’ve been following me for a while, is my favourite technique for most butter cakes. It produces the best buttery flavour and gives such a beautifully moist crumb. I used some egg yolks in this recipe because opposite to egg whites they give a very soft and tender texture.
Buttermilk is also used here. I’ve tested with a few different dairy products and buttermilk gives the best moist and ‘yellowy’ texture and flavour. If you can’t find buttermilk then you can make your own with just regular old milk and sour cream (see directions below).
Chocolate Frosted Yellow Cupcakes
Makes 12 cupcakes
- 1 1/4 cups (155gms) flour
- 2 tablespoons corn flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (150gms) sugar
- 1/2 cup (100gms) softened butter cut into pieces
- 1 tablespoon oil
- 1 egg
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1/2 cup (125mls) buttermilk (substitute with 1/4 cup milk and 1/4 cup sour cream)
- 125 gms softened butter (I use half salted half unsalted)
- 1 1/2 – 2 cups icing sugar
- 1/4 cup + 2 tablespoons cocoa powder
- 1 – 2 tablespoons cream
- 1/4 – 1/2 teaspoon vanilla extract
- Preheat oven to 180C. Line a muffin tray with cupcake cups.
- In a large bowl, whisk together flour, cornflour, baking powder and soda and salt. Whisk in sugar.
- Add in the chopped butter and whisk until mixture resembles coarse sand.
- Add in egg and oil, whisk well, it will be stiff and crumbly. Add in yolks one at a time and whisk well. Whisk mixture for about 60 seconds until batter is smooth and thick.
- Add the vanilla and buttermilk and whisk until batter is smooth and fluffy, about 40 – 50 seconds. Batter will be slightly thick. Divide batter between cupcake cups and bake for 15 – 20 minutes until cooked through. Cool before frosting.
For the frosting
- Whisk butter until light and creamy, 2 – 3 minutes. Add in icing sugar and cocoa powder and whisk until combined. Add in cream and whisk on high speed for a few minutes until frosting is creamy and fluffy.
- Add more cream if needed and whisk in vanilla to taste. Frost cooled cupcakes and top with sprinkles.
Adapted from marble cake. Click to view step by step pictures of the batter.