One of my dear friends is expecting TWINS! Yes, you heard me: a boy and a girl TWINS. She is due in October. I volunteered to bake her cupcakes although I was pretty apprehensive about first, which flavor that she’d like, and the second, the transportation (she lives about two hours away from me). She loves Winnie the Pooh so I thought about making her honey cupcakes, but I was also apprehensive since she is pretty selective in her flavors. I asked her husband about honey cupcakes, and he sounded hesitated, so I thought that I’d just go with the safe route of yellow buttermilk cupcakes. Who can resist these traditional yellow cupcakes?
But here’s a confession: I actually haven’t made a yellow cake from scratch before. Growing up, my dad’s second favorite cake flavor was yellow, after chocolate. He loves chocolate cake with chocolate frosting, or yellow cake with chocolate frosting. So this is a cake that I was pretty familiar with; so you’d think that I would have made one from scratch by now. The all purpose flour provides a nice crumb, while the cake flour lends a delicate balance to the texture. They turned out successfully: the cupcakes rose nicely and I liked the buttery flavor. I also went “safe” with the frosting, and used this Fluffy Vanilla Frosting, and tinted them slightly with yellow coloring. To frost all of the cupcakes, I used 1.5 batches of frosting, but as you can see from my pictures, I put a pretty generous amount of frosting on each cupcake. Since these cupcakes remind of the type that I ate growing up, I am submitting this recipe as the August’s recipe for our bake-along group, with the theme “Bake something to remind you of your favorite place.” Check out Joanna’s blog for the rest of the group’s submission!
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.
Yield: 36 cupcakes
Adapted from Martha Stewart Cupcakes