And back to my Martha Stewart's Cupcakes book...
Yellow Buttermilk Cupcakes
3 Cups cake flour
1 1/2 Cups all-purpouse flour
3/4 tsp baking soda
2 1/4 tsp baking powder
1 1/2 tsp salt
1 Cup plus 2 Tbs Butter, room temp.
2 1/4 Cups sugar
5 large whole eggs plus 3 egg yolks, room temp.
2 Cups buttermilk, room temp.
2 tsp vanilla extract
Preheat oven to 350 deg. F. Line standard muffin tins with paper liners. Sift together baking soda, baking powder, and salt.
With an electric mixer on med speed, cream butter and sugar until fluffy. Add whole eggs, one at a time, beating until each one is incorporated. Add yolks, and beat until thoroughly combined. 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 the cups and bake for 20 min or until toothpick inserted in center comes out clean.
**These turned out soooo good! We are making them for the wedding. :) I baked them in souffle cups because that's what we decided to use for the wedding. Also, they are nice because they hold their shape and you can bake them on a cookie sheet and do a lot at a time.oung lined cups. Bake about 20 min or until a tooth pick inserted in center comes out clean.