Moist Yellow Cupcakes And Frosting
From midgelet 12 years ago
- 20-25 min to make
- Serves 6-8
Here is an old fashioned, from scratch, home made yellow cake recipe with butter cream frosting which in my opinion beats box mixes hands down. The cake recipe is a very old one from my grandmother and so I made my friend these cupcakes for his birthday with the good old fashioned basic butter cream frosting. Read more Hope you enjoy this recipe as much as he enjoyed eating them! See less
Ingredients
- Basic Old Fashioned Yellow Gold Cake: shopping list
- The recipe below is for a fluffy, moist, fine grained, yellow cake with a shopping list
- pale golden top. Please follow full directions! shopping list
- 2 cups all purpose flour or cake flour shopping list
- 3 tsp baking powder shopping list
- 1/4 tsp salt shopping list
- 1/2 cup milk: skim milk works fine! shopping list
- 1 tsp flavor extract: vanilla ,almond etc. shopping list
- 5 large egg yolks room temperature ( save whites for another use ) shopping list
- 1/2 cup softened butter or margarine or white vegetable shortening at room temperature - I used butter for best flavor shopping list
- 1 cup sugar shopping list
- 2 tsp fresh lemon juice shopping list
- Basic buttercream shopping list
- 1/2 cup sweet unsalted butter ( could be margarine ) shopping list
- 1/2 cup white vegetable shortening ( i.e. Crisco ) shopping list
- 1 tsp. vanilla shopping list
- 3 cups sifted confectionery sugar ( powdered sugar ) or as needed for desired consistency shopping list
How to make it
- Cake:
- Measure and sift dry ingredients well and set aside.
- Mix milk and extract and set aside..
- Beat butter until smooth and creamy at medium speed.
- Gradually beat in sugar until fluffy and pale which will take a good 5 minutes or so..
- Beat yolks separately until thick, fluffy and pale lemon colored which will take at least 5 minutes or so.
- Then beat yolks vigorously into creamed mixture until mixture is very pale and light.
- Alternately beat and blend in flour mixture with milk, lemon juice and vanilla at low speed until batter is smooth , satiny and light.
- The finished mixture must be light, pale and fluffy -if your finished
- batter is not like this then your cake will not be light, fine grained and
- fluffy!
- Place batter into greased and wax paper lined 8 or 9 inch square/round pan(s), a small tube pan or even into some muffin tins.
- Bake 350F about 20 to 25 minutes or until tested done ( top springs back when lightly touched with a finger ) and top is light golden. .
- Cool completely before cutting.
- Frost and fill as desired.
- Freezes well.
- Butter Cream Frosting:
- Have fats softened at room temperature.
- Blend with a mixer until light and fluffy..
- Blend in vanilla.
- Gradually beat in the sugar until mixture is smooth ( about 5 minutes ).
- Yield: about 2 cups.
- Note: if this is too sweet, one can beat in a Tbs or two of sour cream with the fats
- Note: for variations in taste/texture: change the flavor extract, ( orange,
- lemon, rum, ) or add a bit of cream or half & half to thin if desired or some
- grated, nutmeg, or orange or lemon rind, or some melted chocolate etc. or some ground cinnamon.
- For a stiffer consistency add more sugar if desired.
- You can also use some food color to tint the frosting if desired.
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