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Bright yellow sweet tamales made with egg and sugar, light and cake-like in texture. These festive family dessert tamales get their sunny color and rich flavor from generous eggs.
Soak corn husks in warm water for at least 30 minutes to soften, then drain and pat dry.
Cream the butter with sugar on medium speed until pale and fluffy, about 3–4 minutes.
Beat in eggs one at a time, ensuring each is fully incorporated for a smooth, yellow batter.
In a separate bowl, mix masa harina, baking powder, and salt; add to butter mixture alternately with milk, blending until no dry spots remain.
Stir in vanilla extract and beat until the masa is light and slightly aerated; test by dropping a spoonful into water—it should float.
Spread about 3 tbsp masa onto each corn husk, fold sides in, and then fold the bottom up, securing each tamal with the husk.
Arrange tamales upright in a steamer, cover with extra husks, and steam on medium heat for 60–75 minutes, checking halfway to ensure steam remains and adjusting heat so the water simmers but never boils dry.
Remove from the steamer and let rest 10 minutes before serving so texture sets and prevents collapse.
