Moist Yellow Cupcakes with Milk Chocolate Frosting
It’s been a few years since I made classic yellow cupcakes. If you click over, you will see that I clearly used an iPhone in the first few months of my blog’s life. My eyes hurt.
Nothing, and I mean nothing beats a classic yellow cupcake topped with milk chocolate frosting. And I know I’m pretty biased because sprinkles is my middle name (not really but it should be), but yellow cupcakes with chocolate frosting taste 1,000x better when there are rainbow sprinkles on top. Am I right or amIright?
Ingredients:
Directions:
for full recipes please see : sallysbakingaddiction.com
Nothing, and I mean nothing beats a classic yellow cupcake topped with milk chocolate frosting. And I know I’m pretty biased because sprinkles is my middle name (not really but it should be), but yellow cupcakes with chocolate frosting taste 1,000x better when there are rainbow sprinkles on top. Am I right or amIright?
Ingredients:
- 2 large eggs, room temperature and separated
- 2 and 1/4 cups (280g) sifted all-purpose flour1 (spoon & leveled)
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (180g) unsalted butter, softened too room temperature2
- 1 and 3/4 cups (350g) granulated sugar
- 3 teaspoons vanilla extract
- 1 cup (240ml) whole milk, room temperature3
- chocolate buttercream and sprinkles for decoration
Directions:
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe only makes 16-18 cupcakes, so you will have 4-6 cupcakes to bake in a 2nd batch.
- .......................................
for full recipes please see : sallysbakingaddiction.com
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