Yellow Cupcakes with Tan Frosting Recipe

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Yellow Cupcakes with Tan Frosting

From Dorothy McNett's recipes at

3 cups all purpose unbleached flour
2 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1/2 cup unsalted butter, softened
1 1/2 cup raw sugar
2 large eggs
1 1/2 teaspoons real vanilla extract or vanilla bean paste
3/4 cup milk

3/4 cup unsalted butter
3 cups sifted powdered sugar
3-4 tablespoons milk or cream
1 1/2 teaspoon real vanilla extract

Preheat oven to 350 degrees. Lightly grease a cupcake pan with oil, or line with paper cupcake liners if desired. In large bowl, whisk together flour, baking powder and salt. Set aside. In a batter bowl thoroughly mix the soft butter, sugar, eggs and vanilla together about 4 minutes until very light and fluffy, using an elecric beater for best results. Reduce to low speed and add half of the flour mixture and the milk. Blend and then add remaining flour. Do not overmix. Scoop into cupcake pans, filling 3/4 full. Bake 25 minutes, or until done. Cool before frosting.

For the frosting, in a heavy bottomed skillet or pan, heat the butter gently until browned, but not burned. Blend in sugar, milk, and vanilla. Cool for a few minutes, then spread on the tops of the cupcakes.

Recipe created 1997-09-29.

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