Yellow Cake

My friend jokingly said she'd trade puppy-sitting over the weekend for cupcakes. I agreed before she'd even finished her sentence because 1) I love making cupcakes; and 2) Brownie needs a play date this weekend while Lito and I are in Napa.  She requested Yellow and Vanilla Cake with Vanilla Buttercream. Done and done.

Meanwhile on the other side of the universe, a friend asked me for a recipe for Yellow Cake. Sort of. So I'm stretching this into an opportunity to share an awesome recipe for Yellow Cake and to show off pictures of hot pink butter cream. Yum!

Yellow Cake 
Recipe Adapted from Smitten Kitchen (Her blog is 100% better/fancier/cooler than mine)

Here's What You Need:

4 cups cake flour (I use the kind in the pink box, because it comes in a pink box)
2 rounded teaspoons of baking powder
1.5 teaspoons of baking soda
1 teaspoon salt
2 sticks of butter
2 cups of sugar!! [sorry I left this out! how could I forget!]
1 tablespoon vanilla
4 eggs
2 cups buttermilk

Here's What You Do:


1. Set the oven at 350 & get your pans ready. (I pretty much always use the foil, paper-lined cupcake cups)
2. Sift all the dry ingredients in a bowl.
3. In your stand mixer, whip up the butter and sugar until light and fluffy. Then add the vanilla. Then add the eggs. Then add the buttermilk. Do not freak out. The batter will look...curdled is the best word for it.

4. Add the flour mixture in small batches to the liquid mixture until everything is mixed together.
5. Scoop the batter into your cupcake pans (I use a spring-loaded ice cream scooper). Bake for 17 minutes.

 6. Nom.