Do you have a food vice? A really serious one? One so bad that it could single-handedly bring you down if you let it? I'm talking the kind of thing you won't even think of buying because if you did, it would not make it to the pantry shelves but become wholly devoured within seconds of leaving the market. If they're lucky!
Insert me with a blurred face on A&E's Intervention: "Hi, my name is Anja, A-n-j-a, and I'm addicted to yellow cake with chocolate frosting."
If you make chocolate cupcakes, I'll eat them, sure. If you make vanilla ones, I'll pick and nibble. If you go the ungodly route and make yellow with chocolate, you're forcing me to eat 5-6 in one sitting. It's a problem.
My family knows what to make come birthday month. My old coworkers whipped one up for my baby shower. And if it's your birthday and I made one for you, you'll know that it wasn't really for you. You were just a pawn in my game of indulgence. Denial isn't just a river in Egypt.
Cause what fun is that?
Adapted from Smitten Kitchen
Makes 20-25 cupcakes
4 cups cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, room temperature
2 cups whole milk or buttermilk
1. Preheat oven to 350 degrees F. Line cupcake tin with cupcake papers.
2. Sift together flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large mixing bowl, beat butter and sugar with an electric mixer at medium speed until pale and fluffy, then beat in vanilla.
4. Add eggs, on at a time, scraping down the bowl after each addition. At low speed, add in milk until just combined. Add flour mixture in three batches, mixing until just incorporated.
5. Pour into cupcake papers, filling each about 3/4 full. Bake for 12-15 minutes, or until light golden.
*The frosting and sprinkles come from the Funfetti frosting can. Still in search of a homemade frosting that can match it. Working on it!