Let’s start with this fact….I have only made one cake from scratch before and it was chocolate. I usually start with a box mix and add to it….gasp… I know! My daughter is having a Valentine’s party at school like most kids. Some schools have a policy that only store bought items can be sent in and having been a classroom teacher I totally get that! However, not all schools have that policy. My daughter’s school allows homemade treats BUT when making something you have to be extremely careful about the ingredients so as to prepare things for allergy prone kids. I did a ton of research on box mixes, types of icing, etc. I learned that meringue powder has a peanut allergy warning on the can and some sprinkles do too. I had no idea! Well anyway, I decided to make cupcakes and cookies from scratch making sure each ingredient was peanut free! The yellow cupcakes turned out so well I thought I would share. This recipe is a super sweet cupcake that is light and fluffy. I topped them with homemade buttercream icing for the kiddos but next time I think I will top them with chocolate!
Ingredients:
- 2 and 1/3 cups all-purpose flour
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 Tablespoons unsalted butter, softened to room temperature
- 1 and 3/4 cups granulated sugar
- 2 large eggs, room temperature and separated
- 3 teaspoons vanilla extract
- 1 cup whole milk (I used buttermilk)
Directions:
- Preheat oven to 350F degrees. Line a 12-count muffin pan with cupcake liners or a mini muffin pan with liners.
For the cupcakes:
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 5 minutes.
- Add the sugar and beat on high speed for 3-4 minutes until creamed together well.
- Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add two egg yolks and the vanilla. (Set the egg whites aside.)
- Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix.
- In a separate bowl beat the 2 egg whites until thick and foamy. Fold into cupcake batter. The batter will be smooth, velvety, and slightly thick.
Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 18-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Recipe from here! You will find a great chocolate icing recipe on her blog too!
*Mini cupcakes took about 12 minutes to bake!
