Recipe and Photo Courtesy of Martha Stewart
Makes 29 cupcakes or 1 standard-size cake
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
4 large eggs, room temperature
3/4 cup buttermilk
Preheat oven to 325 degrees. Line standard muffin tins with paper liners or grease cake pans. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with the buttermilk, and ending with dry ingredients. Scrape sides of bowl.
Fill each cup 3/4 full, and bake for 25 minutes. Or, alteratively, fill cake pan(s) and bake cake as usual (using the toothpick method to test for doneness).
Set rack with cupcakes (or cake) over a parchment-lined baking sheet. Spoon glaze over top, and let stand until set. Serve immediately.