So, cupcakes. Let’s talk.
You need a really great yellow cupcake recipe. Whether you know it or not. One you can turn to when yellow cupcakes pop up in your immediate future. Funny how often that happens. Or is that just me?
Anyhow, these yellow cupcakes are fantastic.
Light and fluffy and really perfection in a yellow cupcake. The merits: the recipe uses all-purpose flour which is nice when you don’t have cake flour laying around (and the cupcakes are still moist and tender) and the recipe yields 12 so you won’t have cupcakes coming out of your ears if you don’t want to (huh?) but easily doubles if you do and, finally, they are just completely delicious.
I will always love these Buttermilk Vanilla cupcakes; consider this yellow version…simply a better classic yellow cupcake.
As a little teaser, Friday I’ll be sharing with you the simplest, best chocolate buttercream frosting ever.
Friday can’t come soon enough.
And, I haven’t really publicized this because it furthers the fact that I have no life, but I’m in the midst of perfecting the.best.yellow.cake recipe on the planet.
I’ve been searching my whole life for The One. I’m not kidding, I’ve made it no less than 15 times over the last few weeks (that is no exaggeration; my kids kind of sigh when they see another yellow cake on the counter) and I am this close to it being perfect enough to share with you.
So these yellow cupcakes are the preface to the ultimate yellow cake (funny enough, cupcakes and cakes don’t always translate into the same batter which is why I’m still working on the cake).
Phew! Lots to look forward to…
P.S.: You may have seen on Facebook, but I’m busy updating some of my old, ugly-picture-but-amazing-recipe-posts. The first three up? Lemon Pudding Cake, Parker House Rolls and Buttermilk Waffles. Um, yum.