Making cupcakes are fun and can be decorated to match the season. The fastest way of course is to use a box mix……..a cup of water, 1/4 cup of vegetable oil and maybe three eggs and you have approximately 24 average size cupcakes. Ready for decorating.
However, here is a made from scratch recipe that will take a little longer but will produce a dense full of flavor yellow cup cake.
2 cups of all purpose flour
2 cups of sugar
1 1/2 cups unsalted butter
1 cup of buttermilk
5 eggs separated
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
Pre-heat the oven at 350 and line a 24 cupcake pan with papers
In a large bowl add the butter and sugar and mix at medium speed until light and fluffy. (set side) In a separate bowl mix together the flour, salt, and baking soda (set aside). In a stand mixer add the buttermilk and yolks, then mix until incorporated. (set side) . Now add the flour mixture to the butter mixture alternating with the buttermilk mixture in the stand mixer. In a separate bowl mix the egg whites on a high speed until stiff peaks form then fold into the completed batter mixture. Fill each cupcake paper 1/2 to 3/4 full and bake approximately 20 minutes. Allow to cool, then decorate with your favorite buttercream.
Enjoy
Chef Brian Klauss
bakekrazy 
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