The Microphone Cupcakes & A Three Layers Yellow Cake With Cream Cheese Frosting Recipe

I chose the yellow cake from my favorite baking recipe book at all time called the Cake Bible by Rose Levy Beranbaum. This is a great cake to bake for almost any occasion. It is delicious, moist and filled with a rich butter flavor. I used less sugar and vanilla than the recipe requires, but this was a personal choice.
I also used ice cream cones instead of traditional cupcake cups for decorative purposes. I topped them cream cheese frosting and decorated them using fondant.

Notes on this recipe

-**I cut a 1/2 cup of sugar and a 1/4 teaspoon of vanilla extract out of the recipe as I did not want it to be too sweet when paired with cream cheese frosting.

- While you are baking, don't be tempted to open the oven. Turn on the oven light and watch to make sure that the cake is rising.

- The star of the yellow cake is its buttery flavor. Use a high-quality butter, you will be thoroughly thrilled with the outcome.

- This recipe makes approximately about 35 microphone cupcakes. Use a mini cupcake pan to set each ice cream cone into the mold and prevent them from collapsing.

- Alternatively the recipe makes two 9 1/2 inch round cakes. Grease the baking pans with the leftover butter wrapper or a butter spray.

- Allow the cake to cool completely before you frost it. I often bake the cake a day before After it has cooled I wrap it with plastic wrap and let it sit in the fridge until I'm  ready  to decorate.

Ingredients

6 large egg yolks at room temperature
3 cups cake  flour, sifted
1 cup milk at room temperature
2 teaspoons vanilla extract
1 cup sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon kosher salt
12 tablespoons unsalted butter, room temperature. Cut into small little cubes.

cream cheese frosting
ingredients

1 cup unsalted butter softened or at room temperature
1 package or 8 ounces cream cheese, chilled
2 tablespoons milk
1 teaspoon vanilla extract
​4 1/2 cups confectioners' sugar

Steps

• Preheat the oven to 350  degrees Fahrenheit   
• In a medium bowl combine the egg yolks, 1/4 cup milk, and vanilla.
• In a large electric mixing stand with all dry ingredients and mix on low for about 30 seconds.
• On the low speed, add butter and remaining milk ( 3/4 cup ). Keep mixing for about 30 seconds or until the batter moistened.
• Increase to medium speed beat for about 1 1/2 minutes to create the cake structure. Scrape down the sides.
• Add the yolks mixture in 3 batches, keep beating for 20 seconds after addition cooperate. Scrape down the sides.
• Gather the batter into the prepared pan or The ice cream cones. For Ice cream cones see note***
• Bake for about 25-30 minutes or toothpick come out clean.
• Cool, the cake on the baking rack.

*** I usethe mini ice cream scoop, one tablespoon ( 35mm). Fill two scoops in each ice cream cones**

Cream cheese frosting

• In the mixing bowl fitted with paddle attachment, beat butter and cream cheese on medium speed until it is light and fluffy. Gradually add confectioners' sugar one tablespoon at a time. Make sure every 1 minute to stop the mixer and scrape down the mixture. Repeat until the confectioners' sugar is all added to the mixture. Add the wet ingredients, gradually pour it over the mixture on low speed for 5 seconds then higher to medium speed until smooth and fluffy.

Assemble the cake:

Dab the buttercream on the cake stand  (2 tablespoons ), put the first layer on top of the Cream cheese frosting. Cover with the second layer of cake. Repeat this with remaining three layers.

Once your cake was assembled, crumb coat your cake.

Decorate the cake to your style!!!!!!

Yum