- 1 half of cups all-purpose flour (6.35 ounces)
- 1 1/four teaspoons baking powder
- 1/four teaspoon nice salt
- 1 cup granulated sugar
- 1 stick (half of cup or four ounces) unsalted butter, at room temperature
- 1 massive egg
- 3/four teaspoon vanilla extract
- half of cup plus 2 tablespoons complete milk
- In a small bowl combine the flour, baking powder, and salt.
- In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Add flour and milk alternatively, starting and ending with the flour, beating well after each addition. Continue beating for one minute. Divide the batter between the cupcake cups, filling each about 2/3 full.
- Bake for 20 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely.
- For this test I substituted the 1 1/2 cups (6.37 ounces) all-purpose flour in the recipe with 1 1/2 cups of sifted Swans Down brand cake flour, which weighs 5.25 ounces after sifting. Everything else in the recipe was left as-is.
- The cupcakes were visibly lighter in color with very domed tops. The texture was super fine and soft but also on the dry side with a slight crumbly feel. In taste testing these cake flour cupcakes I felt that using all cake flour was too much. If you want to make your cupcakes softer you might consider using half cake flour, half all-purpose flour.
- In addition to the one whole egg called for in the control recipe, I added an additional two egg yolks to test how they affect the cupcake’s texture and flavor. The additional egg yolks not only gave a deeper yellow tint to the cupcakes, they also domed slightly more than some of the other tests.
- The batter itself looked a little grainy, which concerned me, but the baked results were slightly chewy yet still soft, ultra moist, and full of rich flavor, all desirable traits in a cupcake. These egg yolk cupcakes would stand up nicely to a rich and thick frosting. I enjoyed the taste and texture of these cupcakes and will probably use at least one additional egg yolk in my yellow cupcake recipes from now on.
- The control recipe calls for milk, but there are many cupcake recipes that call for sour cream instead so I decided to test the difference. I substituted the exact amount of milk with plain sour cream.
- The batter itself was visibly thicker and tighter, not quite as loose as the control batter. The finished cupcakes were denser and slightly chewier than the control, with the perfect amount of moisture. They also had a slight tang, which added a nice depth of flavor. These sour cream cupcakes and the egg yolk cupcakes proved to be my favorites.