Yummilicious Cupcakes

The night before my sleep was disrupted from yet another lost battle with a mosquito. And combined with an eczema flare up and some ongoing issues concerning our patchwork family and lack of communication, i woke up feeling completely unrested and super itchy.

And so during the day i just needed an excuse to get me away from my computer/work.

I had already done the dishes. Changed the sheets. The vacuuming. The laundry and ironed the shirts. What else was on my To Do list apart from work?

What about baking?

And so i wanted to make something relatively straightforward and turned to Joy of Baking.

The best part about this recipe was one did not need to blend the wet ingredients first and then alternate by adding the dry to the mix. Most recipes require the ingredients to be combined in stages as that tends to effect the results.

But with this simple recipe i could just put all the ingredients together at one go and then mix.

I did however make some minor adjustments but that didn't make much of a difference. The texture was still very light and continues to be moist even on the second day.

And when i peeled the paper away it came away easily. Meaning less cupcake wastage and more cupcake for me!

Yellow Cupcakes
Serves 12

Ingredients:

• 195 grams - white flour
• 200 160 grams - granulated white sugar
• 1 1/2 teaspoons - baking powder
• 1/4 teaspoon - salt
• 110 grams - unsalted butter margarine [ALSAN], room temperature
• 1 large medium egg, room temperature
• 2 large medium egg yolks, room temperature
• 7 ml [1 1/2 tubes] Dr Oetker Butter Vanilla Aroma
• 1/2 3/4 cup plain yogurt, room temperature
• Chocolate sprinkles.

Instructions:
Switch the oven on and preheat at 175˚C. Line a muffin tray with cupcake holders and put aside.

In a big bowl sieve the flour, sugar, baking powder, and salt. Then add the margarine, egg, egg yolks, vanilla aroma and yogurt.

Beat the wet and dry ingredients together at low/medium speed with a hand mixer until the batter is smooth and satiny. If the mixture doesn't combine well and looks too dry then add a little more yogurt to the mix.

Use a rubber spatula to make sure you get all the sides and any flour you missed.

Evenly fill the muffin cups with the batter and set the timer for 10 minutes, after which point the surface should look slightly cooked.

Pour some chocolate sprinkles on the top and continue baking. Reason being is that the sprinkles will remain at the top and not sink inside once the batter gets too hot.

Bake for another 12 minutes or until the surface is a golden brown and a toothpick inserted into a cupcake comes out clean.

Remove from oven and place on a wire rack to cool.

Guten Appetit!