All-Occasion Downy Yellow Butter Cupcakes

I swear by Rose Levy Berenbaum's recipes, after her recipe helped me out of my genoise mess a few months ago. Her all-occasion yellow cake is delicious, fluffy, and like its name, works for all situations, like these cupcakes for example. Be sure to follow her exact recipe and instructions.

Yellow Cake

- 6 large egg yolks
- 1 cup milk
- 2.25 tsp vanilla
- 3 cups flour
- 1 cup sugar
- 1 Tbsp + 1 tsp baking powder
- 3/4 tsp salt
- 2 sticks softened butter

1. Combine egg yolks, vanilla, and 1/4 cup milk together in separate bowl.
2. Mix dry ingredients (flour + sugar + baking powder + salt) in stand mixer on low for 30 sec.
3. Add butter and remaining 3/4 cup milk. First mix on low, then turn to medium high to aerate and develop the cake structure.
4. Add the egg mixture in third, beating 20 seconds after each addition. This will help strengthen the cake strcuture.
5. Bake in cupcake liners- only fill 1/2 way, otherwise middle will rise too quickly then subsequently collapse.
6. Bake about 18 minutes at 350 degrees F.
7. Top with your favorite buttercream.
8. Makes about 30 cupcakes.
   

Fresh out of the oven.

Final product; topped with piped lemon buttercream, candied ginger. I think the candied ginger turned out beautifully.