Yellow Cake Cupcakes with Peach Buttercream

What is a party without cake? I have a go to chocolate cupcake recipe. Seriously could make it in my sleep. However, I do not have a go to yellow or white cake recipe. Yellow Cake Cupcakes with Peach Buttercream As I got ready for the blog party I knew I wanted to make swiss meringue buttercream and flavor it with leftover peach jam. I though a white cake would go beautifully with the delicate buttery frosting. Except I didn’t know white cake is devoid of egg yolks and uses a bazillion eggs whites. Yes a bazillion. I have having leftover yolks or eggs so I avoid it all cost. White cake got scrapped in favor of YELLOW cake. Which uses whole eggs. After much perusing I settled on this recipe and am more than pleased. It was light, easy and delicious. So so so happy to have a go to yellow cake recipe now. Oh and a bazillion cupcakes too. Yellow Cake Cupcakes with Peach Buttercream One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12-18 cupcakes  and enough frosting for 30+) From Martha Stewart 1 1/2 cups all-purpose flour (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix. Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this). Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting. Yellow Cake Cupcakes with Peach Buttercream

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