These yellow buttermilk cupcakes were delicious. They aren't that pretty looking but that is because I chose to use ganache to top them rather than a swirly fancy looking buttercream. I had a lot of heavy whipping cream to use so that is why I chose chocolate ganache. The cupcakes are a very good basic yellow cake recipe. They are more like a cross between white cake & yellow cake - in taste & color. I figured since there are literally 8 eggs yolks in these cupcakes, they would have a nice golden color. That is not the case. They are closer to white. The crumb in these cupcakes is very light and fluffy and tender. My one small change was to double, maybe even triple the vanilla extract in them. After I added the 2 teaspoons the recipe called for, I tasted the batter and thought it could use more. I thought it was better after the extra vanilla was added. My cupcakes did not develop a dome on top, they were pretty darn flat. I was not too concerned with how they looked though since these were not a gift or a special order for someone - I made them just for the heck of it. This is an easy recipe to put together and uses basic ingredients. I definitely recommend this if you are looking for a basic yellow/white cake recipe. I can imagine any flavor of icing on these cupcakes, they are very versitile. I bet children would love this recipe, it has a nice sweet vanilla flavor. Probably be a good layer cake too!
More new baking cups to try! Got them from the website "Layer Cake Shop". These were really thin and not greaseproof. I love greaseproof cups but the downside of them is they don't always stay adhered to the sides of the baked cupcake and that looks horrible. So in a way, I prefer non-greasproof. I'd rather have a little extra grease on the bottom of the cups than have a cup that is coming off.
Over did it on the ganache on this one! My ganache never fully set either. It was still kind of tacky to the touch, even the next morning but still tasted wonderful!
From Martha Stewart Cupcakes
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. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.