Published January 1, 2003.
In search of a yellow cupcake recipe that would be good enough to satisfy the parents at a kids’ birthday party, we discovered that simply dumping flour, eggs, sugar, butter, and sour cream into a mixing bowl and mixing produced the desired result. A simple whipped ganache, made with just heavy cream and semisweet chocolate, proved to be the perfect topping for our yellow cupcake recipe.
These cupcakes are best eaten the day they are made, but unfrosted extras will keep in an airtight container at room temperature for up to 3 days. To double the recipe, use 3 whole eggs and 2 yolks, and double the remaining ingredients.
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