I’m going to blame this post on the Cupcakes and Yoga gal – have you seen the photos on her site?  What a drool-fest. I wasn’t planning to blog about this, and none of this relates to yoga, but here we are.

I love to bake.  I started baking with my Mom as soon as I could stand on my pink wooden chair and peer into the mixing bowl.  This past winter I’ve been baking alot  – let’s just say I and have the muffins and the muffin-top to show for it.

But last weekend was cupcake time! 

We were invited to a two-year old’s birthday so my son and I made cupcakes.  Angus is almost 3 and has been baking with me since he could stand on his yellow wooden stool and peer into the mixing bowl.

Now, those light fluffy just-like-a-cake-mix cupcakes are nice.  But I prefer a bit more heft to my cupcake to balance the light fluffy, and of course, colorful icing.

I recalled a Yellow Layer Cake recipe that my Mom used to make.  It was always a good standby.  So I pulled out the recipe and made it with butter.  Yum.  A good balance of fluffy and dense, with excellent flavour.  Give it a try:

Mom’s Yellow Layer Cake

2 1/2 c flour

3 t BP

1 t salt

1 2/3 c sugar

2/3 c butter

3 eggs

1 t vanila

1 1/2 c milk

Measure the dry ingredients together.  Cream sugar and butter in another bowl.  Add eggs, vanilla and milk and combine.  Gradually add wet ingredients to dry.  Made 15 big cupcakes and a dozen small for the kiddies.  If you’re going with the cake configuration it’ll fill two layer pans or a 9×13.

The house smelled amazing when the cupcakes were baking.  Talk about drool-fest.

I made pastel pink and green icing for them and knifed a schmear on each.  They looked great. You’ll have to imagine them because  I don’t have photos – what does this look like, a food blog??  Hee hee - Happy yoga cupcake Easter :-)