CAKE!!! CAKE!!! That is all I have been hearing. The Blanc-Manger did NOT go over well. Ice cream is great, but the Guys want CAKE!
So, I made CAKE!Well, sorta….


DSC03914


These are Martha Stewart’s Yellow Butter Cupcakes.

      Living February 2009

    3 cups cake flour, sifted
    1 1/2 cups all-purpose flour
    2 1/4 tsp baking powder
    1 1/2 tsp coarse salt
    3/4 tsp baking soda
    9 ounces (2 sticks + 2 Tbl) unsalted butter, softened (Yeah 9 OUNCES) Sounds like Paula Deene
    2 1/4 cups sugar (never said they were low cal…)
    5 large eggs + 3 large yolks, at room temp (or low fat…)
    2 cups buttermilk
    2 tsp pure vanilla extract

Preheat oven to 350. Line standard muffin pans with paper liners.
Whisk dry ingredients in a large bowl.
Cream butter and sugar with mixer until light and fluffy.
Add eggs, one at a time, beating after each addition.
Reduce speed to low. Mix remaining wet ingredients in another container.
Add dry ingredients to butter mixture in 3 additions, alternating with wet, ending with dry.
Scrape side of bowl and fill each cup 2/3 full
Bake cupcakes until centers test dry, or about 20 minutes.
Cool on racks. Will keep, covered, for up to 3 days.DSC03913

I used her basic butter cream icing for some. Swirled chocolate in some. Frosted some with chocolate. All Good!!DSC03915


Martha’s Basic Buttercream

    12 ounces (3 sticks) butter, softened
    1 pound (4 cups) powdered sugar, sifted
    1/2 tsp pure vanilla

Beat butter on medium-high until pale and fluffy.
Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes
After every 2 additions, increase speed to high for 10 seconds and then lower to medium.
Add vanilla and beat until smooth.
Use immediately, or refridgerate for up to 3 days. (Bring to room temp and beat until smooth).
Enjoy!

These are pretty good, not spectacular. But good.

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