Yellow Butter Cake Cupcakes

 I had a request for cupcakes instead of cookies so I tried this recipe from Martha Stewart’s Baking Book. The verdict is that they are very good. I also used her recipe for Basic Buttercream frosting and flavored it with orange and lemon. 

 In my smaller cupcake pans I got more that the recipe calls for, but they are moist and not too dense which sometimes from scratch cupcakes will be. Easy to put together and cupcakes bake quickly so about 20 minutes baking time. They do need to cool before frosting. 

 This makes a large batch so I gave about half of them away and next time will just make half of the recipe. You could use what ever flavor your family likes for the vanilla called for in the recipe. I used vanilla in the cake and the citrus flavoring just in the frosting.

Yellow butter cake  Martha Stewart

INGREDIENTS

2 sticks (1 cup) unsalted butter, room temperature

1 1/2 cups all-purpose flour

1 1/2 cups cake flour (not self-rising)

1 tablespoon baking powder

1/2 teaspoon salt

1  3/4 cups sugar

4 large eggs

2 teaspoons pure vanilla extract

1 1/4 cups milk

DIRECTIONS

Preheat oven to 350 degrees. Prepare two12 cup muffin pans with paper liners.

Into a medium bowl, sift together flours, baking powder, and salt; set aside. 

  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. 

Divide batter among two cupcake paper lined 12 cup muffin pans.

Bake about 20 minutes or until cake tester come out clean or with very few crumbs sticking to it.  Cool in pans for a few minutes and than on wire racks till completely cool. Frost when cool using your favorite frosting or Martha’s Basic Buttercream Frosting.