Isn’t it funny how certain colors are also flavors? If I say I am baking yellow cupcakes I suspect you know exactly what I mean! I was looking for cupcakes to contribute to the US booth at an international festival the International School of Brussels (ISB) holds each spring, and this recipe intrigued me. I’ve never made yellow cake from scratch before, yet I figured it was sufficiently “American” to represent the stars and stripes! The recipe also was shared by one of my very favorite food bloggers, so I was very confident it would turn out well enough to share with others, even on the first try. I’ve made countless items from this blog and have almost never been disappointed!
A minor note on ingredients and substitutions–you cannot usually find traditional American sour cream at stores in Brussels, but you can typically find a French version called “creme fraiche epaisse.” It’s slightly thicker and sweeter than American sour cream, but in my experience so far it is a perfectly good swap for most dishes, especially if you don’t mind a tiny bit of extra sweetness. If the consistency is an issue, you may be able to add a splash of milk to correct that, depending on the recipe, of course.
I’d say our first foray into yellow cupcakes was a success, judging by how quickly the few I kept at home disappeared from the counter. I also heard that this batch sold particularly quickly at the ISB festival, though that says more about their good looks than their taste! Oh well, ideally food looks and tastes beautiful, right? Especially dessert!
|Nearly all packaged up and ready to go!|
Classic Yellow Cupcakes
Yields about 24 cupcakes
3 cups unbleached, all-purpose flour
1 tbsp. baking powder
1 tsp. salt
2 cups granulated sugar
1 cup (8 oz.) unsalted butter, at room temperature
2 large eggs plus 4 large egg yolks, at room temperature
1 cup sour cream
1 tbsp. vanilla extract
Preheat the oven to 350 F and line cupcake pans with paper liners. Combine the flour, baking powder, and salt in a medium bowl; whisk to blend. In the bowl of an electric mixer, combine the sugar and butter. Beat on medium-high speed until light and fluffy, about 3-4 minutes.
Add the eggs and egg yolks to the butter and sugar mixture one at a time, scraping down the sides of the bowl as needed. In a small bowl or measuring cup, blend the sour cream with the vanilla. With the mixer running on low speed, add the dry ingredients in three batches alternately with the sour cream, beginning and ending with the dry ingredients. Mix each addition until just incorporated.
Divide the batter evenly between the prepared liners. Bake until the cupcakes are just set and pale golden, about 20-22 minutes. Let cool in the pan for 5 minutes, then remove cupcakes to a wire rack to cool completely. Once at room temperature, frost as desired.