All-Occasion Downy Yellow Butter Cupcakes with Mini-Chocolate Chips

Summer in Seattle is called payback for all the clouds and rain we endure - it is absolutely spectacular.  The weather for the past week has been nothing short of incredible.  Blue sky, warm temperatures, no humidity (which coming from the east coast is quite a bonus), and just overall pure bliss.  Today we spent the afternoon at our neighborhood pool, and when we checked in, the computer said “Welcome to Paradise” – let me tell you, that’s exactly where we were.  As I am typing this, I still have my bathing suit on, I am just relishing in the fact that summer has finally come.

Now let’s think back to June, when I was singing a much different tune.  My older daughter’s birthday is at the end of May – and this year she wanted to have a pool party.  She is smart enough to know that a pool party at the end of May is laughable, so she requested that her party be at the end of June instead.  I didn’t have the heart to tell her that we were still playing with fire on that decision, but it was the only weekend before summer began where the majority of her friends were around.  This year June was one of the worst months I can remember – yes, it was Junuary for the entire month.  We were just hoping for dry skies, the pool is heated, and as long as it was over 60 degrees, we thought we could manage.

The morning of the party, it actually looked like the sun was going to come out, even though they were predicting rain (the weather people are as good at predicting the weather as they are at predicting horse races around here).  About 30 minutes before the party was supposed to start, the skies opened up, and it was an all out downpour.  It was quite something.  Well, that didn’t stop them.  She and all her friends jumped in the water anyway – and they had a grand old-time swimming in the pouring rain.  It was a birthday party to remember.

When it came to making cupcakes, my daughter was pretty sold on the summer beach theme – so we came up with this idea to make sand out of butter cookies, towels out of fruit leather, and a beach ball out of a sour ball.  We bought some of those drink umbrellas, and there was our beach.  We were actually quite pleased with how they turned out.  The cupcakes tasted even better than they looked though…I used a recipe out of The Cake Bible, by Rose Levy Berenbaum, that was just incredible.  It was moist and delicious, and we added mini-chocolate chips just for fun.  I will definitely be making this recipe again – in fact I did so today – for a very very special occasion coming up…just keep your fingers crossed that I get to tell you about it (I am waiting to see how the final product turns out).  So, here’s to summer – may it last at least a few more weeks…come on, we deserve it!!

Ingredients

  • 6 large egg yolks
  • 1 cup  milk
  • 2 1/4 teaspoons vanilla
  • 3 cups sifted cake  flour
  • 1 1/2 cups sugar
  • 1 tablespoon + teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons  unsalted butter (must be softened)
  • 1/2 cup mini-chocolate chips

Preparation

Preheat the oven to 350°F.

In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for  30 seconds to blend. Add the butter and the remaining 3/4 cup milk. Mix on low  speed until the dry ingredients are moistened. Increase to medium speed (high  speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop  the cake’s structure. Scrape down the sides. Gradually add the egg mixture in 3  batches, beating for 20 seconds after each addition to incorporate the  ingredients and strengthen the structure. Scrape down the sides.  Fold in chocolate chips.

Scoop the batter into the cupcake tins lined with papers. Fill them about 3/4 full. Bake 15 to 20 minutes or until a  tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.

Let the cupcakes cool in the pan on racks for 10 minutes.

Makes 24 cupcakes.

For the frosting recipe, please click here:  http://firstlookthencook.com/2010/06/15/marshmallow-frosting-aka-7-minute-icing/

For a printer-friendly version of this recipe, please click here: All-Occasion Downy Yellow Butter Cupcakes with Mini-Chocolate Chips

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7 thoughts on “All-Occasion Downy Yellow Butter Cupcakes with Mini-Chocolate Chips

  1. These are so darling! Glad she still got her pool party! I remember doing beach cupcakes once with graham cracker sand, blue icing, a teddy graham cut in half sitting in a lifesaver candy. But these are so sophisticated and i’m sure tasted GREAT!!

  2. Pingback: Yellow Butter Cupcakes with Mini Chocolate Chips « The Cupcake Blog

  3. Pingback: Yellow Butter Cupcakes with Mini Chocolate Chips | The art of cupcake

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