Golden Cupcakes
Moist, dense golden cupcakes with vanilla frosting.
Ingredients
all-purpose flour (spoon flour into a dry-measure cup and level off)
2 1/2 cups
baking powder
2 1/2 teaspoons
salt
1/2 teaspoon
unsalted butter (softened)
12 tablespoons (1.5 sticks)
sugar
1 1/2 cups
vanilla extract
2 teaspoons
finely grated lemon zest
1 teaspoon
large egg yolks
6
sour cream
1 (8-ounce/225-gram) container
unsalted butter (softened)
8 tablespoons (1 stick)
confectioners’ sugar (sifted after measuring)
4 cups
milk or orange juice
5 tablespoons
vanilla extract
1 teaspoon
Instructions
1
Step 1
Set a rack in the middle of the oven and preheat to 350°F (180°C).
2
Step 2
Combine the flour, baking powder, and salt and stir well to mix.
3
Step 3
In the bowl of an electric mixer, combine the butter, sugar, vanilla, and lemon zest. Beat with the paddle on medium speed until lightened in color and texture, 3 to 4 minutes. Beat in the yolks, one at a time, beating well after each addition.
4
Step 4
Decrease the mixer speed to lowest and add about half of the flour mixture. Stop and scrape down the bowl and paddle.
5
Step 5
Beat in the sour cream, and after it is incorporated, beat in the remaining flour mixture. Stop and scrape the bowl and beater. Increase the speed to medium and beat the batter continuously for 3 minutes.
6
Step 6
Divide the batter equally among the cavities in the pans, spooning it in. Bake the cupcakes until they are well risen and deep golden and feel firm when pressed in the center with a fingertip, about 20 minutes.
7
Step 7
Cool in the pans on racks for 5 minutes, then unmold, turn right side up again, and cool completely on racks.
8
Step 8
For the frosting, combine the butter and 1/2 cup of the confectioners’ sugar in the bowl of an electric mixer. Beat with the paddle on low speed until smooth. Continue adding more confectioners’ sugar, ½ cup at a time, until it is absorbed— the mixture will be dry at the end. Add the milk 1 tablespoon at a time, waiting until it is incorporated before adding more. Beat in the vanilla. Increase the mixer speed to medium and beat the icing for 5 minutes to make it light.
9
Step 9
Use a small offset spatula to spread some of the icing on each cupcake. See Decorating Cakes & Cupcakes, page 267, for some ideas if you want to finish the cupcakes further.
