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The Cake Files–Classic Yellow Cupcakes

May 13, 2010

Taking a reprieve from sharing traditional Lombardian recipes, I wanted to post some of the photos from my cake decorating experiences (I am about three weeks behind!). I also found a delicious and simple yellow cake to share with you. I hope you enjoy, and be sure look for another recipe from Lombardia tomorrow!

Classic Yellow Cupcakes

Recipe from the San Jose Mercury News

Serves: 20 cupcakes


4 large eggs, at room temperature

1/2 cup whole milk, at room temperature

1 Tablespoon vanilla

2-1/4 cups cake flour

1-1/2 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened and cut into pieces.


Preheat oven to 350 degrees. Combine eggs, milk, and vanilla in medium mixing bowl and beat lightly with fork. Set aside.

Combine cake flour, sugar, baking powder, and salt in large mixing bowl. Add butter and, with an electric mixer fitted with paddle attachment, mix on low speed until butter pieces are no larger than small peas.

Pour in about 2/3 of egg mixture and mix on low speed until all ingredients are moistened. Scrape down sides of bowl with rubber spatula and mix on medium-high speed for 1 minute. Stir in remaining egg mixture on low speed until combined. Scrape down sides of bowl again and mix on medium-high speed again for 30 seconds longer.

Spoon or scoop batter into prepared muffin tins or cake pan. Bake until light golden in color, approximately 20 to 25 minutes for cupcakes and 35 to 40 minutes for cakes.

*Note: Cupcakes keep, wrapped in plastic, at room temperature for up to 1 day or refrigerated for up to 3 days.

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