Yellow Cupcakes with Chocolate Frosting


I made these for a get together that happened this past Saturday with my mom’s side of the family. We went and ate one of my favorite Vietnamese foods, pho. I got to see my cousin Ryan, Sean, and his new wife Shannon. Sitting and talking with them was very enjoyable since Shannon is very sweet and funny. My mom told me to make cupcakes and since my favorite cake combination is yellow cake with chocolate frosting, I wanted to give this recipe a shot. Recipe is from Joy of Baking.


Ready to bake!

Cooling. These cupcakes turned out ginormous and almost mushroom shaped since I put too much batter in the pan.

Chocolate Frosting! I used the recipe on the back of my Hershey’s cocoa box. Recipe can be found here.


6 large egg yolks
1 cup (240 ml) milk
2 teaspoons (8 grams) pure vanilla extract
3 cups (300 grams) sifted cake flour
1 1/2 cups (300 grams) granulated white sugar
1 tablespoon + 1 teaspoon (20 grams) baking powder
3/4 teaspoon (5 grams) salt
12 tablespoons (170 grams) unsalted butter, room temperature and cut into pieces


Preheat oven to 350 degrees F (177 degrees C). Spray two 9-inch x 1 1/2 inch (23 x 4 cm) cake pans with Bakers Joy, line bottoms with parchment paper, then spray again with Bakers Joy. Set aside.

In a medium bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.

In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

Grade: B+
Knowing me, I can never turn down a cupcake. These were pretty good however they were a little bit too crumbly for me. Also they didn’t quite have that yellow cupcake taste, but rather more of a white cake taste. It didn’t help that someone from home to the restaurant which is 15 minutes away the cupcakes got mushed. The family loved them which was all that mattered but the search for the perfect yellow cake recipe continues!

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