Okay I’ll admit it–I’ve fallen a bit behind. I baked these cupcakes all the way back in August and I’m just now sharing them with you. You know how it goes–life, a vacation, and a ridiculously large wedding cake sometimes get in the way of a good thing.
But if that thing is good enough, you want to talk about it after the fact, so here I am. These cupcakes were ridiculous–like little pound cakes more than your standard yellow cupcake. They seriously just melted in your mouth. And any cake–cup or not–that can do that goes down as a winner in my book.
The other thing that makes these cupcakes worth remembering is that they were for a certain co-workers 30th birthday. She thought she was going to be all slick and get by with no one knowing about her birthday, but yeah, we’re more together than that! So she came in to find her cubicle strewn with streamers and big “30!” balloons all over her desk. Throw in the spread of fruit and the cupcakes, and I don’t think she was too bent up about turning 30 after all.
Vanilla Pound Cake Cupcakes
Adapted from King Arthur Flour
The bakers in the King Arthur Test Kitchen are officially my favorites. They’ve never failed me, and they’re stuff always rocks. Like this cake–who thought there could be such a different and delicious yellow cake out there? Especially one with an odd technique? Well here it is, thanks to my friends at KAF!
2 cups sugar
3 1/4 cups King Arthur Unbleached All-Purpose Flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup unsalted butter, soft
1 1/4 cups milk
2 teaspoons vanilla extract
4 large eggs
Preheat the oven to 350°F. Line muffin tins with paper.
In the bowl of a stand mixer, mix together the sugar, flour, baking powder, and salt. Add the butter and beat at low speed, until the mixture looks sandy. Combine the milk and vanilla and add. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Scrape the bottom and sides of the mixing bowl.
With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds. Continue adding the eggs, scraping after each addition, until all 4 are added. Scrape the bowl once more, then beat at medium-high speed for 30 more seconds.
Scoop by heaping 1/4-cupfuls into the prepared muffin tins. Bake 23 to 25 minutes.
I iced with my very fun 1M tip from Wilton–always a good way to make cupcakes look extra special!