Moist Yellow Cupcakes And Frosting Recipe

Cake:

Measure and sift dry ingredients well and set aside.

Mix milk and extract and set aside..

Beat butter until smooth and creamy at medium speed.

Gradually beat in sugar until fluffy and pale which will take a good 5 minutes or so..

Beat yolks separately until thick, fluffy and pale lemon colored which will take at least 5 minutes or so.

Then beat yolks vigorously into creamed mixture until mixture is very pale and light.

Alternately beat and blend in flour mixture with milk, lemon juice and vanilla at low speed until batter is smooth , satiny and light.

The finished mixture must be light, pale and fluffy -if your finished batter is not like this then your cake will not be light, fine grained and fluffy!

Place batter into greased and wax paper lined 8 or 9 inch square/round pan(s), a small tube pan or even into some muffin tins.

Bake 350F about 20 to 25 minutes or until tested done ( top springs back when lightly touched with a finger ) and top is light golden. .

Cool completely before cutting.

Frost and fill as desired.

Freezes well.

Butter Cream Frosting:

Have fats softened at room temperature.

Blend with a mixer until light and fluffy..

Blend in vanilla.

Gradually beat in the sugar until mixture is smooth ( about 5 minutes ).

Yield: about 2 cups.

Note: if this is too sweet, one can beat in a Tbs or two of sour cream with the fats Note: for variations in taste/texture: change the flavor extract, ( orange, lemon, rum, ) or add a bit of cream or half & half to thin if desired or some grated, nutmeg, or orange or lemon rind, or some melted chocolate etc. or some ground cinnamon.

For a stiffer consistency add more sugar if desired.

You can also use some food color to tint the frosting if desired.