Yellow Cupcakes

• hidangan: 12 servings
• masa aktif: 20 minutes
• jumlah masa: 38 minutes

Bahan-bahan

1 1/4 cups plus 2 tablespoons (175 grams) all-purpose flour, (measured correctly)

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1/8 teaspoon baking soda

6 tablespoons (85 grams) unsalted butter, (at cool room temperature)

1 cup (200 grams) granulated sugar

2 tablespoons vegetable oil

1 large egg, (at cool room temperature)

1 large egg yolk, (at cool room temperature)

2 teaspoons vanilla

1/2 cup (119 grams) buttermilk, (at cool room temperature) (+12 g altitude)

1 Batch of Best Chocolate American Buttercream

Arahan

Make the cake:

Preheat the oven to 350°F. Line a standard muffin tin with paper liners.

In a medium bowl whisk together the flour, baking powder, salt, and baking soda. Set aside.

In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Add the oil and beat for another minute, or until smooth. Add the egg, egg yolk, and vanilla one at a time, beating very well between additions until combined.

On low speed, add the flour mixture and buttermilk in three alternating additions, beginning and ending with the flour. Mix until just combined. Do not overmix. Batter will be fairly thick.

Divide the batter evenly among the cupcake cavities, filling each about 2/3 to 3/4 full. Don't overfill - you may need to bake up to 15 cupcakes if using a pan with smaller cavities. Bake for about 15 to 18 minutes, or until a toothpick comes out clean and the tops are springy to the touch. Let cool for 20 minutes in tin before turning out onto a cooling rack.

Frost the cupcakes:

Use an offset spatula to frost each cupcake. Alternatively, place the frosting in a piping bag fitted with a round or star tip and pipe the frosting onto the cupcakes.

Frosted cupcakes can be stored in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days. Allow to come to room temperature before serving.

Nota

4/25/26 To make gf: reduce flour by 10%, add 1/2 + 1/4 teaspoon xanthan gum (the xanthan gum is increased for high altitude) changed for high altitude as listed below. Use reverse cream method and let sit 10 minutes before putting in cupcake tins. Bakes at 350 but they fell in the center.

Tried again not using reverse cream method, reducing xanthan gum to 1/2 teaspoon, reducing sugar by 4 g to 196 g, reducing baking powder by 1/4 teaspoon, not letting sit before baking since it has baking soda in it, but using the amount of gf flour figured and added 1 1/2 tablespoons buttermilk for altitude. Only fill 1/2 full so made 15 cupcakes. They fell even worse than the first time.

IF trying again: only reduce baking powder by 1/8 tsp, bake at 365, add 1/2 teaspoon xanthan gum, do reduce sugar as above, don’t let sit before baking, keep flour and milk as above. Use reverse cream where add flour mixture and sugar to bowl and beating butter with paddle until crumbs. Mixing all liquid ingredients and then adding to flour, butter mixture in 2-3 bathes mixing until smooth with no lumps but do not over mix.

For high altitude: increase flour 2 tablespoons or 16 g, reduce baking powder by 1/8 teaspoon, add 1 1/2 tablespoons (12 g) extra buttermilk for moisture.

Flour for gf: 87 g tapioca, 44 g millet, 44 g buckwheat flour + xanthan gum