Moist, light and buttery yellow cake. Love it, with a thick icing that is chocolate fudge on top. Let's get baking..........these cupcakes were made for Pat's birthday on New Years Eve. Happy Baking, Andi
Editors of Hobby Farm Home Magazine
1 cup butter
1 3/4 cup of sugar
4 eggs, separated (you will beat the egg whites)
1 tsp vanilla
3 cups flour
3 tsp baking powder
1/2 tsp salt
1 cup milk
1/8 tsp cream of tartar
1/2 cup milk, plus more if needed
1 tsp instant espresso powder (optional)
1 cup dutch-process cocoa powder
3/4 cup of room temperature butter
1 1/2 lb. confectioners sugar
1/2 tsp vanilla extract
1. Preheat oven to 350 degrees. Spray and flour 2 (9 inch) cake pans or line 2 cupcake pans with papers. I got 22 cupcakes
2. Add the flour, baking powder and salt in a large mixing bowl and whisk together. Set aside.
3. In your stand mixer add the butter with the sugar and cream this until light and fluffy. Add the yolks one at a time, and mix after each addition. Mix in the vanilla extract.
4. Alternately add the flour and the milk to the creamed butter and mix just enough until blended. Start with the flour and end with the flour.
5. In another bowl beat the egg whites with the cream of tartar and beat until they form soft peaks.
6. Fold a small amount of the egg whites using a spatula into the cake batter. Then add the remaining and continue to fold by hand until all is incorporated into the batter.
7. Divide the batter evenly into the prepared cake pans or using the ice cream scoop, scoop even amounts of batter in each cup liner. Place ice cubes in the unused cupcake sections.
Bake at 350 degrees for about 15-18 minutes. Keep watch over them so they don't over bake. Cook until a toothpick inserted close to the middle comes out clean. My oven has a tendency to be hotter.
Prepare the chocolate icing. Adjust to the consistency that you desire. Since I used a decorator bag to pipe the icing it is a little stiffer then if I was going to hand frost the cupcakes.
Mrs. Fox Sweets