Yellow Cupcakes

At a birthday party a couple of months back, I noticed that - if you give a kid the choice between a cookie and a cupcake, they will choose the cupcake. And I truly enjoyed watching the little boy nurse his cupcake the whole night. Even when he couldn't stuff his face anymore, he refused to give up his cupcake.

Sometimes I bake because I have a craving. But most of the time, I bake simply for the joy of baking, and seeing the faces of those who sink their teeth into my baked goods. As I remember that little boy's face when he licked and munched on his cupcake, I decided to bake yellow cupcakes topped with colored sprinkles - every little kid's fascination.

This recipe is really easy and even if you have never baked before, you won't find this difficult atall. You combine all dry ingredient together, and combine all wet ingredient into the same bowl as the dry ones. And that's what makes the yellow cupcake! And the most yummy part of the cupcake has gotta be the chocolate fudge frosting. Now that should be enough motivation to start baking!

Here's what you'll need:

Cupcake batter:

- 1 1/2 cups flour (do not sift)

- 1 cup granulated white sugar

- 1 1/2 teaspoons baking powder

- 1/4 teaspoon salt

- 1/2 cup unsalted butter

- 1 large egg

- 2 egg yolks

- 1 1/2 teaspoons vanilla extract

- 1/2 cup sour cream

Chocolate fudge frosting:

- 4 oz unsweetened baking chocolate

- 2/3 cup unsalted butter

- 1 1/3 cups confectioners' sugar

- 1 1/2 vanilla extract

Garnish (optional):

- colored sprinkles

1. Preheat oven to 350 degrees F, 177 degrees C. Line the muffin tin with muffin papers.

2. Cupcake batter: Whisk together flour, white sugar, baking powder and salt.

3. Add in the butter, large egg, egg yolks, vanilla extract and sour cream (dump everything into the flour mixture bowl). Beat until the batter is smooth.

4. Evenly fill all muffin cups with the batter (only fill 3/4 of the cups).

5. Bake for 20 - 25 mins, until an inserted toothpick comes out clean. Place on a wire rack to cool.

6. Chocolate fudge frosting: Melt the chopped unsweetened chocolate in a heatproof bowl over a saucepan of simmering water. Melt it until it is smooth and satiny. Then let it cool to room temperature.

7. In a separate bowl, beat the butter until smooth.

8. Then add the confectioners' sugar and beat until light and fluffy. And beat in the vanilla extract.

9. Add the chocolate and beat until smooth and glossy.

10. Once the cupcakes have cooled completely, spread the frosting on the cupcakes and topped with colored sprinkles.

These cupcakes are definitely best eaten on the day they are baked. If not, they can be stored at room temperature for 3-4 days. Super duper yummy!!!!