My Mom is one of my biggest fans, especially when it comes to my baking. So I wanted to make her the perfect Mother’s Day Cupcakes. Yellow with chocolate is her favorite, so I thought it would be a good opportunity to try out this moist yellow cake recipe (altered for cupcakes) from one of my favorite baking blogs. This is a first for the butter flavouring and I was pleasantly surprised. I have to say, I think this cupcake recipe trumps Magnolia. It’s not nearly as dense; it’s lighter, but without being spongy or airy. It’s so moist and delicious, even my Mom votes for this recipe. I think it's now going to be my standby yellow cake recipe! Try it out and let me know what you think.Moist Yellow Cake
1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (White Lily)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract
1/2 teaspoon butter flavouring
Preheat oven to 350 degrees.
Line 24 cupcake tins.
Using a mixer, cream butter until fluffy.
Add sugar and continue to cream for about 7 minutes.
Add eggs one at a time. Beat well after each egg is added.
Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
Add vanilla and butter flavoring to mix; until just mixed.
Spoon batter into liners, filling them about three-quarters full.
Bake for 25 - 30 minutes (depending on your oven) until done.
Cool for 5 - 10 minutes.
For the icing, I used Magnolia’s Chocolate Buttercream. Yum!
