this thursday, i am meeting with the people responsible for capital cupcake camp. it’s a fundraiser, based in selling cupcakes and also the quest to determine whose cupcakes are ‘best’.

these cupcakes are not for the event, but rather for the meeting. i only wanted t take about a half dozen, and so i only made a dozen total.

in the end, this ended up being one of the best cake recipes i’ve used, particularly for yellow cake, which i’ve never been fond of.

i haven’t iced them yet, but i suspect that i will do up a small batch of chocolate cream cheese frosting.

(adapted from smitten kitchen)

makes 12 cupcakes, or one 9-inch layer

2 cups plus 1 tablespoons cake flour
(alternatively, use 1 3/4 cups plus 1 tbsp flour and 1/4 cup cornstarch)
1 teaspoon baking powder
3/4 teaspoon baking soda
1 sticks (1/2 cup) unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs and 1 egg yolk, at room temperature
1 cups buttermilk, well-shaken

preheat oven to 350F.
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 one 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 mixing until each addition is just incorporated.
dollop the batter into greased muffin tins, about 2/3 of the way full.
bake for 17-20 minutes, until golden brown.

i’m sure you’ll hear lots more about capital cupcake camp in the next few months!!

[frosted cupcake from pquinn]

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