Perfect Yellow CupcakesSubmitted by: FAELFE
IntroductionThis cake recipe was found at smittenkitchen.com. It could be made lower cal by substituting Egg Beaters for the eggs and possibly reducing the sugar. Either way, it is absolutely delicious! This cake recipe was found at smittenkitchen.com. It could be made lower cal by substituting Egg Beaters for the eggs and possibly reducing the sugar. Either way, it is absolutely delicious!
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
Spoon batter into cupcake liners, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of a cupcake comes out clean, 12 to 15 minutes. Cool on a rack for thirty minutes before frosting.
Makes 30 cupcakes. Can also be used to make a regular cake, of course.
Number of Servings: 30
Recipe submitted by SparkPeople user FAELFE.