So, I forgot to take pics of these what with all the kiddo-birthday-craziness. But they were really excellent. Usually I don't care too much for Martha's cupcake recipes (sorry, Martha!), because they are super SUPER rich and sort of seem to me to defeat the very purpose of cupcakes...light and moist, springy like cake, *never* heavy...because there's so much butter and so many eggs in each recipe. Her cupcakes are like a heart attack in a paper cup. And you taste that in each bite.
Then I found this useful tip on Our Best Bites blog (Kate is her name?), where she reminds you that if you are going to put this much friggin' butter in a cupcake, you have to beat the everloving crap out of it. That is to say, cream butter and sugar until your arm is numb and the resulting mixture looks like marshmallow fluff. It worked! The cupcakes were decadent but light, super moist - and they STAYED moist for days. Thanks, Kate.
Then, because the kids wanted "Funfetti," I dumped a thing of ice cream sprinkles into the batter before baking. They melt in the oven and the resulting cuteness is just what kids want. I made the buttercream frosting Kate lists - but I put in only one stick of butter. I hate when a frosting is so rich that biting into it makes your spine tingle.
Sorry, no pics. Will bake something marvelous soon and overphotograph it to compensate.