Happy Birthday to MEEEE!!
My birthday was at the end of September, and to celebrate, I borrowed (yet another) recipe from Martha Stewart – Yellow Buttermilk Cupcakes! This one is reminiscent of childhood birthday cakes, and was just what I needed for officially hitting my mid 20s (WOO!)
- 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 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
That’s a lot of eggs – AND a lot of buttermilk, AND two kinds of flour!
Some helpful tips…
I scooped up the cake flour at Bulk Barn – so I was able to get exactly what I needed!
I made my own buttermilk by combining milk and white vinegar – however I really wish I had just bought the carton…
This made more cupcakes I anticipated – about 24 large and 24 mini!
For icing, I stuck with my childhood theme (and my love of mint green icing, apparently) and made a classic combination of butter, icing sugar, and vanilla extract – easy peasy!
The result was a delicious short-bready tasting cupcake, with just the right amount of super sweet icing!