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In honor of TasteSpotting

April 22, 2009

Today TasteSpotting featured a picture of my yellow butter cupcake with whipped ganache frosting.  In honor of the occasion, I am posting the recipe for this butter cake.

I have tried many, many buttercake recipes.  They either have the texture of sand or some indistinguishable aftertaste that is clearly not butter.  However, the following recipe from Cooking Light hits all the right notes: moist, buttery, light, balanced.  (Please note that I made cupcakes out of this recipe and adjusted some of the ingredients to suit my particular tastes.  For this post I am copying the recipe directly from the magazine.  Even as is, it is a killer butter cake recipe.)

6.75 ounces all-purpose flour (about 1 1/2 cups)
2 ounces potato starch (about 1/3 cup)
1 1/2 t baking powder
1 t salt
1 3/4 c sugar
10 T butter, softened
3 large eggs
3/4 c whole milk
1/4 c half-and-half
2 T bourbon
1 T vanilla extract

1.  Preheat oven to 350F.

2. To prepare cake, line bottoms of 2 (9-inch) cake pans with parchment paper; coat pans lightly with cooking spray.  Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Weigh or lightly spoon potato starch into a dry measuring cup; level with a knife.  Combine flour, potato starch, baking powder, and 1 teaspoon salt, stirring well with a whisk.

3. Place 1 3/4 cups sugar and 10 Tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy.  Add eggs, 1 at a time, beating well after each addition.  Combine milk and half-and half.  Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture.  Beat just until combined.  Fold in bourbon and 1 Tablespoon vanilla.  Divide batter evenly between prepared pans.  Bake at 350 for 28 minutes or until a wooden pick inserted in center of cake comes out clean.  Cool in pans 25 minutes on wire rack; remove from pans.  Cool completely on wire racks.

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This cake is so delicious and moist that just a sprinkling of powdered sugar over the warm cake would be great.  However, if you check out my previous post, you’ll find some tips on making chocolate ganache, which is also a decadent and excellent topping.

Let me know how you choose to finish this recipe off.

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