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Categories:
cake flour flour baking soda baking powder coarse salt unsalted butter sugar eggs buttermilk vanilla Fluffy Vanilla frosting sprinkles
Viewed: 121 - Published at: 6 years agoIngredients
- 3 cups cake flour (not self-rising)
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
- 2 1/4 cups sugar
- 5 large whole eggs plus 3 egg yolks, room temperature
- 2 cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- Fluffy Vanilla Frosting (page 302)
- Round candy sprinkles (nonpareils), for decorating (optional)
Method
- Preheat oven to 350F.
- Line standard muffin tins with paper liners.
- Sift together both flours, baking soda, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
- Reduce speed to medium.
- Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
- Add yolks, and beat until thoroughly combined.
- Reduce speed to low.
- Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
- Beat in vanilla.
- Divide batter evenly among lined cups, filling each three-quarters full.
- Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes.
- Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
- Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting.
- Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, decorate with sprinkles before serving.
