It’s been a while since I last cooked for children. It’s also been a while since I’ve seen my friend Vanessa, who moved to the Island after getting married. So when she said she’d be in town for the day, I jumped at the chance to have her and her family over for lunch. I made spaghetti and sliders and for dessert, these yummy cupcakes. They are so delicious, I don’t mind if Vanessa’s kids associate me with them forever in their memories. And I hope these cupcakes helped me to win their hearts, because they’ve certainly won mine.
FROSTED YELLOW CUPCAKES
adapted from The New Best Recipe
1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter, softened
1/2 cup sour cream or buttermilk (click here for an easy buttermilk substitute)
1 large egg plus 2 large yolks, at room temperature
1 1/2 teaspoons vanilla
|To bring chilly eggs up to room temperature more quickly, place them in a bowl of warm water. Eggs are also easier to separate when they’re not so cold.
Bake for 20-24 minutes or until the cupcake tops are pale gold and a knife blade or toothpick comes out clean from the center. Lift out the cupcakes onto a wire rack to cool.
When the cupcakes are cool enough, top with your favourite frosting (I just use Nutella).