However, I think there is something to trying new things and attempting to learn new tricks or recipes. I don’t feel old enough to really be set in my ways yet. So I like trying new variations on things I make often, just to see what happens.
These yellow cupcakes were really good. They had a more traditional cake taste than the recipe I favor. They were slightly less moist, so I would try to make and serve these within 24 hours. Just my opinion. I do love the slight tart taste that buttermilk adds to any recipe, and that was evident in these.
And if you add toy dinosaurs and jelly bean (dino eggs) then you are a winner. In my book.
Yellow Buttermilk Cupcakes, recipe from Martha Stewart’s Cupcakes, makes 36 standard size
Needed: 3 cups cake flour, 1 1/2 cups all-purpose flour, 3/4 teaspoon baking soda, 2 1/2 teaspoons baking powder, 1 1/2 teaspoons salt, 1 cup and 2 tablespoons softened butter, 2 1/4 cups sugar, 5 whole eggs, 3 egg yolks, 2 cups buttermilk and 2 teaspoons vanilla extract.
In a bowl combine the flours, baking soda, baking powder, and salt. Whisk to combine. In another bowl cream together the sugar and softened butter. Stir in the eggs, until just combined. Then stir in the egg yolks too, until just combined.
Combine the flour mixture, butter mixture, buttermilk and vanilla. Stir until almost no lumps are left in the batter. But do not over mix. Fill a lined cupcake pan, fill each cup 2/3 full of batter. Bake at 350 F for 18-20 minutes.
Serve with any frosting you prefer, with sprinkles, or jelly beans, or whatever your heart desires.