Welcome to A Second on the Lips! You can read all about me and why I started this blog here. Let’s jump right in with a sweet and dreamy dessert to fight off the inevitable Monday blues. Read on to learn how to make these tasty yellow cupcakes.
Every now and again though, I just want to indulge. These lightened-up cupcakes are a perfect way to do that. They are incredibly simple to make, and can be easily altered to change up the flavor. The cake itself is comforting, buttery, melt-in-your-mouth goodness. Topped with a light and airy vanilla meringue frosting, these cupcakes make a delicious treat.
1 cup cake flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup light butter, softened
½ cup sugar
1 ½ large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 cup plus 2 tablespoons skim milk
For the frosting
1 ½ large egg whites
⅜ cup sugar
Pinch of salt
⅙ cup water
⅛ teaspoon pure vanilla extract
Makes 12 cupcakes or one 9-inch cake round, 126 calories (100 calories without frosting)
To start, preheat the oven to 350°F and line your cupcake tin. If you prefer not to use cupcake liners, lightly spray the tin with nonstick cooking spray. Set the tin aside.
In a medium sized bowl, combine the cake flour, baking powder, and salt. Whisk well. Set aside.
In a large bowl, cream together the light butter and sugar. When the butter and sugar mixture becomes fluffy, beat in the eggs one at a time. Once the eggs are fully incorporated, add in the vanilla. Then, slowly begin adding in the flour mixture. Alternate adding in flour and milk to allow the mixture to come together. The batter should have a smooth, liquid-like consistency when you’re done.
Divide the batter evenly between your cupcake liners. Each cupcake should be about ⅔ full. Bake for 25-30 minutes. (Note that if you opt to make a cake instead, the baking time will be closer to 20-25 minutes.) Let cool for at least 15 minutes.
For the frosting, place a pot of water on the stove and let it come to a simmer. Place a glass bowl over the pot, taking care not to allow the bottom of the bowl to actually touch the water. Combine the egg whites, sugar, salt, and water in the bowl, stirring constantly. Once the sugar is completely dissolved, remove the mixture from heat and place it in a large bowl.
Beat with an electric mixer on high until stiff peaks form. This will take around five minutes, but may take longer depending on your mixer and the temperature in your kitchen. Lower the speed of the mixer and gently add in the vanilla. Spread onto your cupcakes and enjoy!
Servings: 12 / Calories: 126 / Fat: 2.4 g / Cholesterol: 28 mg / Sodium: 108 mg / Carbohydrate: 23.2 g / Sugar: 15.1 g / Protein: 2.6 g
Cupcake recipe adapted from About.com (http://baking.about.com/od/cakes/r/basicyellow.htm)
Frosting recipe from Martha Stewart (http://www.marthastewart.com/341535/whipped-frosting)