Preheat oven to 350°F (175°C). Line muffin tins with cupcake liners.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Add softened butter and eggs to the dry ingredients. Beat until well combined.

In a separate bowl, whisk together milk and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

Divide batter evenly among prepared cupcake liners, filling each about two-thirds full.

Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.

Let cool in muffin tins for a few minutes before transferring to a wire rack to cool completely.

Cream together butter and powdered sugar until light and fluffy.

Beat in egg yolks and vanilla extract.

Gradually add flour, mixing until just combined. Dough will be crumbly.

Divide dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

On a lightly floured surface, roll out each disc of dough to about 1/4-inch thickness. Cut out desired shapes using cookie cutters.

Place cookies on prepared baking sheets and bake for 8-10 minutes, or until edges are lightly golden.

Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Decorate with icing as desired.

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.

Carefully stir in hot water. Batter will be thin.

Pour batter evenly into prepared cake pans.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely. Frost as desired.