Cupcake 7 -Yellow Cupcakes with Butterscotch frosting

Old school cupcakes, buttery, light and fluffy. Perfect. This recipe is from the February issue of Cooks Illustrated which promised the ultimate yellow cake, just like Betty and Duncan. I must admit I'm hooked on the back story science and testing behind the recipes in Cooks Illustrated, but you need to enter into CI recipes with your "A" game. The recipes are involved, lots of steps, lots of equipment, lots of clean up. Don't fall asleep at the oven.

Scale of 1-10, these were a 9.

Cupcakes
2 1/2 c cake flour
1 1/4 t baking powder
1/4 t baking soda
3/4 t salt
1 3/4 c sugar
10 T (1 1/4 sticks) usalted butter, melted and cooled
1 c buttermilk, room temperature
3 T vegetable oil
2 t vanilla
6 large egg yolks at room temperature
3 large egg whites at room temperature

Preheat oven to 350. Line 2 cupcake pans with liners for 24 cupcakes.

Whisk flour, baking powder, baking soda, salt and 1 1/2 c sugar together in large bowl. In second large bowl whisk together melted butter, buttermilk, oil, vanilla and egg yolks. In clean bowl of stand mixer using whisk attachment, beat egg whites at medium high speed until foamy, about 30 seconds. With mixer running gradually add remaining 1/4 c sugar, continue to beat until stiff peaks form. about 30 - 60 seconds. Transfer to bowl and set aside.

Add flour mixture to now empty mixing bowl. With mixer running at low speed, gradually pour in butter mixture and mix until moist and incorporated. (a few dry streaks of flow will remain) about 15 seconds. Stop mixer and scrape beater and sides of bowl. Continue to mix at medium low speed until smooth and fully incorporated, about 10-15 seconds. Using rubber spatula, stir in 1/3 of egg whites into batter to lighten. Add remaining whites and gently fold into batter until no white streaks remain. Fill cupcake cups 3/4 full, tap lightly on counter to dislodge large air bubbles.

Bake 17-20 minutes, cool on wire racks.

Butterscotch Frosting

1 c butter
2 c light brown sugar
2/3 c whole milk
4 c powdered sugar
2 t vanilla
pinch of cinnamon

Melt butter in saucepan. Add brown sugar; bring to a boil over low heat for 2 minutes, stirring constantly. Stir in milk; bring to boil, stirring constantly. Cool to lukewarm. Gradually add vanilla, cinnamon and powdered sugar. Beat until thick enough to spread

Carmel Spun Sugar
1 c sugar
1/2 c warm water
1/8 t cream of tarter

Mix all ingredients in sauce pan, bring to boil, washing down the sides of the pan with pastry brush, continue to boil until liquid reaches 310 degrees and turns amber. Allow to cool for 3-4 minutes, using a fork, carefully drop threads onto cookie sheet line with Silpat or parchment. Allow to harden several hours.