Recipe adapted from Artisan Cake Company.
-This recipe is formulated by weight. You must use a scale that provides accurate measures, preferably digitally. Baking by weight is the only way to ensure correctly balanced recipes that provide even results. You will notice that even the buttermilk and oil are by weight; place a measuring cup/bowl on your scale, zero it out and then pour in the liquids to the correct weight.
-Use only true cake flour. Do not attempt to make substitute cake flour.
-Use only true buttermilk. Do not attempt a substitute. Store bought buttermilk contains cultures, much like yogurt, which contribute to the moisture of the finished cupcakes.
-Butter should be softened but not greasy.
-This cake is mixed using the reverse-creaming, or two stage method. The dry ingredients are placed in the mixer bowl and the butter is slowly added with the mixer running. This allows the fat to coat the flour particles so that when liquids are added the formation of gluten is mostly inhibited.
- We start our cupcakes 25 degrees hotter then the average baking temperature. This gives the cupcakes an initial 'lift' & counters the initial heat loss when you open your oven.