Ingredients: |
Ingredients: 1/2 cup + 3 tablespoons all-purpose flour
1 tablespoon cornstarch
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 egg, room temperature
1 teaspoon vanilla extract
1/3 cup buttermilk, room temperature (or substitute whole milk + 1 teaspoon lemon juice or vinegar)
|
Directions: |
Directions:Preheat oven to 350F. Line a cupcake pan with 8 paper liners.
In a medium bowl, sift together the flour, cornstarch, baking powder, salt, and baking soda.
In a large mixing bowl, beat together the butter and sugar until light and creamy, about 1-2 minutes.
Beat in the egg and vanilla (it will look curdled).
Add the flour mixture alternately with the buttermilk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
Transfer the batter to the cupcake liners, filling them halfway full. Bake 18-20 minutes or until a toothpick inserted in the middle comes out with a few crumbs (no wet batter). Cool for about 15 minutes then transfer cupcakes to a wire rack to finish cooling.
Once cool, decorate with frosting of choice.
If using buttercream, store at room temperature for up to 3 days or in the refrigerator for up to 1 week.
If using cream cheese frosting, store in the refrigerator for up to 1 week. Let sit at room temperature for about 15-30 minutes before serving to get rid of the chill. |
This recipe for Yellow Cupcakes is from