Evening Edge
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DEL.ICIO.USGolden Cupcakes
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Just about any layer cake recipe makes good cupcakes. (Yes, you can use a cake mix, but where’s the fun in that?) Avoid poundcake recipes, unless you want very dense cakes. For nicely rounded cupcakes, defy the traditional instructions to fill cupcake molds two-thirds full and instead fill the molds about three-fourths full.
-- Deborah Geering, for the Journal-Constitution
Hands on time: 15 minutes Total time: 30 minutes Serves: Makes 20-24 cupcakes
Ingredients:
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2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 egg yolks
1 teaspoon vanilla extract
3/4 cup milk
Instructions:
Preheat oven to 375 degrees. Line cupcake molds with paper liners. In a small bowl, sift the cake flour, baking powder and salt.
In a mixing bowl, cream together the butter and sugar until fluffy. Add the yolks, one at time. Scrape down the sides of the bowl and beat again. Beat in the vanilla. Add the flour mixture in 3 parts, alternating with the milk and beating until just combined after each addition. Beat just until smooth.
Divide the batter among the molds. filling Ç full. Bake 15 to 18 minutes, or until tops are firm to the touch and a tester inserted into the center of the cake comes out clean . Cool 5 minutes before removing from the pan to cool completely on wire racks.
— Adapted from “Joy of Cooking” by Irma S. Rombauer and Marion Rombauer Becker (Bobbs-Merrill)
In a mixing bowl, cream together the butter and sugar until fluffy. Add the yolks, one at time. Scrape down the sides of the bowl and beat again. Beat in the vanilla. Add the flour mixture in 3 parts, alternating with the milk and beating until just combined after each addition. Beat just until smooth.
Divide the batter among the molds. filling Ç full. Bake 15 to 18 minutes, or until tops are firm to the touch and a tester inserted into the center of the cake comes out clean . Cool 5 minutes before removing from the pan to cool completely on wire racks.
— Adapted from “Joy of Cooking” by Irma S. Rombauer and Marion Rombauer Becker (Bobbs-Merrill)
Nutrition:
Per cupcake (based on 20): 133 calories (percent of calories from fat, 38), 2 grams protein, 19 grams carbohydrates, trace fiber, 6 grams fat (3 grams saturated), 45 milligrams cholesterol, 82 milligrams sodium.
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