Nothing is more classic then a vanilla cake with a buttercream frosting. My favorite is Martha Stewart’s Yellow Buttermilk Cupcakes. What I love about this recipe is it makes a lot. It is perfect for cupcakes or cakes. 
The only downside is the amount of eggs used. The recipe calls for 5 eggs and 3 egg yolks. I know there are substitutes for eggs but I am nervous to try. If anyone does let me know how they turn out.
I never bought buttermilk before but it is not necessary. You can make your own from regular milk. For every cup of milk I add a tablespoon of vinegar. The vinegar makes the milk curdle which is what buttermilk is. It won’t be as creamy but it will still work great. I will have to try it both ways one of these days
While baking I like to catch up on YouTube videos or listen to music. My favorite Youtubers are Rachhloves, Beautyosaurus Lex and Fleur DeForce.
I Stop and Shop I found these adorable watermelon cupcakes liners in the baking aisle. They ideal because I was making pink buttercream.
To fill the cupcakes I use an ice cream scooper. To get perfect and identically sized cupcakes I used one scoop per cupcake.
They bake for 20 minutes and rotate them half way through for even baking. Use a toothpick to check if done after 20 minutes.
My favorite frosting for these is a buttercream because it is easy. You only need three ingredients; butter, confectioner’s sugar, and vanilla extract. I opted to add food coloring.
To frost I used a piping tip and a zip lock bag. For a homemade look use an off set spatula or a knife. Either one will work. I like a piping tip because it looks professional.
If you try making them tag me on instagram @thekatiekakes. If you have any suggestion or requests on what to make comment below.
Have an amazing day!
Love,
Katie ❤
Vanilla Buttermilk Cupcakes
INGREDIENTS
- 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
DIRECTIONS
- 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.
thekatiekakes.com 