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Categories:Viewed: 51 - Published at: 6 years ago
Ingredients
- 1-2/3 cup All-purpose Flour
- 1/4 teaspoons Baking Powder
- 1/4 teaspoons Salt
- 6 Tablespoons Butter
- 2/3 cups White Sugar
- 3 whole Egg Yolks
- 1 teaspoon Vanilla
- 1/2 cups Milk
- 1 container Buttercream Frosting, 16 Ounce Tub, Or Your Favorite Recipe
Method
- Preheat oven to 175 C.
- In a medium-sized bowl sift together the flour, baking powder and salt. Set aside.
- In the bowl of your electric mixer beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add egg yolks, in two batches, beating well after each addition. Add the vanilla and beat until combined.
- With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
- Now line a cupcake tin or muffin tin with paper cups (recipe makes 12 cupcakes). Pour batter into cups. Fill to about 2/3 full. Don't over fill.
- Bake at 175 C for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger. (Do not over bake or the cupcakes will be dry.)
- Remove the cupcakes from the oven and let them cool before decorating. When the cupcakes are cool, fill a pastry bag with the buttercream frosting and pipe onto the cakes. Use a piping bag with a star nozzle if you have one.
- Serve and enjoy.
