Yellow Cupcakes

By mariannefeldman

Confetti Cakes for Kids, Elisa Strauss, p 65

very similar to Moist Yellow Cake-Toba Garrett
24 cupcakes or
(3) 9" rounds or
1 half sheet 13 x 18
xx

xx

12/13; sweet, texture not great

Ingredients

• Fair - not wonderful
• 2 3/4 cups AP flour (10 oz)
• 1 tbs baking powder
• 1 cup unsalted butter (equals 2 sticks or 8 oz)
• 2 cups granulated sugar (14 oz)
• 1 1/2 tsp vanilla extract
• 4 eggs
• 1 cup milk (8 oz)

Details

Servings 24

Preparation

Step 1

Preheat oven to 350
Brush bottoms & sides of pans w/melted butter & line bottoms w/parchment (or use cupcake liners)

In large bowl: sift together flour & baking powder, set aside

In bowl of mixer fitted w/paddle attachment: combine butter & sugar & beat on medium til light & fluffy

Set mixer to low speed & add vanilla, the the eggs, one at a time, scraping bowl thoroughly between additions

Alternately add flour mixture & milk in 3 batches, starting w/the flour. Scrape down bowl between additions & beat til thoroughly combined. Set mixer on medium speed & mix for abt 20 seconds & stop & scrape bowl.

Divide batter evenly into pans or muffin tins.
For 9" cakes & sheet pan bake 30 - 45 mins or until toothpick comes out clean
for cupcakes bake 20 - 25 mins or until they spring back when touched

Allow cake to cool for 20 mins.
Once cool, release from pan by running spatula or knife along sides of pan, flip over onto board or another pan & remove parchment

Can be frozen for up to 5 days tightly wrapped in at least 2 layers of plastic wrap