Cupcakes are fun little bits of heaven? What’s not to like? Its cake that’s in a cup. Well, a paper cup; but its a cup you can UNWRAP. Its like a birthday present! A birthday present of fluffy, cakey, yumminess with a ‘ribbon’ of satiny frosting dolloped on top. Those are STUPID good.
Ok, I’ll get off of my food rant. I get into those a lot if you haven’t noticed.
Practicing for ACTs is tough. Ok, I’m good at the English and Reading portion, but when it comes to math. Eh, I’m screwed. All it takes is a little bit of perseverance, I know, but numbers, to me, are intimidating and discouraging. This is why I break out the recipes to the old difficult baking products. Its how I take out my frustration, I guess.
These are nice, they are moist enough without being offensive. They are more melt-in-your-mouth. They are very good :]. They are topped with a secret frosting that is my own and I AM NOT TELLING YOU… okay, it’s simple vanilla.
That’s selfish me. But a variety of frostings will fit on these. Ooh, chocolate…that would be GOOD.
Recipe from Martha Stewart’s Cupcake Cookbook
Yellow Buttermilk Cupcakes – Makes 36 (surprisingly, I got a LOT more than that)
3 cups cake flour (not self-rising)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 1/4 cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
Photos of the method are on my Flickr
Thanks for reading!