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Yellow Cupcakes: Preheat oven to 350 degrees F (177 degrees C)
and lightly butter or line 12 muffin cups with paper liners.
In the bowl of
your electric mixer, or with a hand mixer, beat to combine the flour, sugar,
baking powder, and salt. Add the butter, egg, egg yolks, vanilla extract, and
sour cream. Beat the wet and dry ingredients together at medium speed until the
batter is smooth and satiny, about 30 seconds. Scrape down the sides of the
bowl. If necessary, stir the batter with a rubber spatula until the flour is
fully incorporated.
Evenly fill the
muffin cups with the batter and bake for about 20-25 minutes or until pale gold
and a toothpick inserted into a cupcake comes out clean. Remove from oven and
place on a wire rack to cool. Once the cupcakes have completely cooled, frost
with icing. You can either spread the frosting on the cupcakes with a small
spatula or, if piping, use a large Wilton 1M open or closed star tip to make
lovely swirls. These cupcakes are best the day they are made, although they will
keep for a few days at room temperature.
Chocolate
Frosting: Melt the chocolate in a heatproof bowl placed over a
saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of
your electric mixer, or with a hand mixer, beat the butter until smooth and
creamy (about 1 minute). Add the sugar and beat until it is light and fluffy
(about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on
low speed until incorporated. Increase the speed to medium-high and beat until
frosting is smooth and glossy (about 2 -3 minutes).
Makes 12 cupcakes
Source:
Editors of Cook's
Illustrated Magazine. Baking Illustrated. America's Test Kitchen.
Brookline: 2004.
Lewis, Matt &
Nelson, Alison. 'Chocolate Bar'. Stonesong Press. New York: 2004.
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Yellow
Cupcakes:
1 1/2 cups (195 grams) all purpose
flour
1 cup (200 grams) granulated white
sugar
1 1/2 teaspoons
baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted
butter, room temperature (cut into pieces)
1 large egg, room
temperature
2 large egg yolks, room
temperature
1 1/2 teaspoons pure
vanilla extract
1/2 cup sour cream, room
temperature
Chocolate Fudge Frosting:
4 ounces (120 grams)
unsweetened chocolate, coarsely chopped
2/3 cup (150 grams)
unsalted butter, room temperature
1 1/3 cups (160 grams)
confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure
vanilla extract
Garnish:
(optional)
Colored Sprinkles
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