Well, I'm happy to say I think I'm back. What? You didn't notice I was gone? Well, life has been a little crazy lately, and it still is a bit busy, but I'm finally back home and not planning on going anywhere anytime soon! My sister had a baby last week and I headed out of town for a few days to be with her. I also have a very small photography business on the side and October is proving to be the busiest month of the year, as it was last year too. So much of my days consist of caring for my three little ones, editing pictures, and trying not to go crazy! haha I hope you'll try these cupcakes. I made them forever ago, but forgot to take a picture. And you know what, I made them again today so that I could take a picture, but I haven't iced them yet, so the picture will be delayed until tonight. The recipe makes 12 cupcakes, so I'm betting if you doubled it you could get a full cake. Just be sure to use a deep cake pan so it won't overflow just in case. These are delicious. I'm so happy to have white, chocolate, and yellow cake mixes from scratch now! YAY!
Classic White Cupcakes
slightly adapted from Cooking with Libby
1/2 cup butter, softened
1 cup sugar
1 1/2 cups cake flour
1/2 cup buttermilk
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup hot water
Preheat oven to 350 degrees and line cupcake pan with cupcake liners.
In a large mixing bowl, cream together butter and sugar. Once butter and sugar are mixed well, add in egg. Then add remaining ingredients individually, mixing well after each addition until smooth. Scoop batter into lined cupcake pan.
Bake for 20-25 minutes. Cool completely and then frost with your favorite icing.