Yellow Butter Cupcakes
from Sugar Cooking
3 1/2 cups cake flour
2 cups sugar
1 Tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) butter, unsalted, diced, at room temperature
1 cup whole or low-fat milk (divided use)
4 large eggs
2 large egg whites
2 tsp vanilla extract
Preheat the oven to 350. Sift the flour, sugar, baking powder and salt into the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl. Add the butter and ½ cup of the milk. Mix on medium speed until smooth, about 4 minutes, scraping down the bowl with a rubber spatula as needed. In a separate bowl, blend the eggs, egg whites, the remaining 1/2 cup milk and the vanilla extract. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the bowl between additions. Fill paper-lined muffin tins 3/4 full with batter. Bake until the layers spring back when touched lightly in the center, 20-25 minutes. Cool before finishing with icing.
+ ~ Recipe shared by Sparky from Sparky Under Wraps ~ +