I am not sure where this was supposed to go as I am new here. So, if it's in the wrong area, I apologize. I am having some major issues with my batters for cupcakes. When I cream together the sugar and butter, it never seems to get light and fluffy. I am using the whip attachment to the Kitcheaid mixer. Does that make a difference? Should I use the paddle? Also, and this could be because of the butter mix, the end result of the batter seems to be broken, doesn't look smooth. Any ideas on what might be happening there? Am I just using the wrong attachment?
Thank you in advance for your help,
Deni 
I'm curious about answers for this one, too. I recently made Toba Garrett's yellow cake (with the paddle attachment) and when I finished the recipe it seemed "broken" as well. the butteriness seemed to be separating. It was not a smooth batter. I didn't love the texture once it baked either, so I think I messed something up. I'll be watching to see what ya'll suggest for Kidden04.
How to Cream Butter & Sugar:
http://tinyurl.com/2elkuj
(From Sarah Phillips of baking911.com.)
Here's a video:
http://tinyurl.com/ysvxfj
Might be a Problem with the Recipe:
http://www.ochef.com/141.htm
HTH
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