Recipe Archives->Cakes->Buttermilk Cupcakes

 
Buttermilk Cupcakes with White Frosting
 
3 cups cake flour, see note
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 eggs
3/4 pound unsalted butter, at room temperature
2 cups sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 cup buttermilk
2 cups sifted powdered sugar
4 tablespoons unsalted butter, softened
1/4 teaspoon salt
1 teaspoon lemon extract

Preheat oven to 350 deg.  Sift together the dry ingredients into
a medium-size mixing bowl, and set the bowl aside.  Break the eggs
into a small bowl, and set aside.  In an electric mixer, cream the
butter and the sugar until they are light and fluffy, about 3 to
5 minutes.  With the mixer running, carefully pour in the eggs and
the vanilla and almond extracts.  Mix in the flour mixture and the
buttermilk by alternating between 1 cup of flour and 1/2 cup of
buttermilk; be sure to start and end with the flour mixture.  Line
a cupcake tin with paper liners.  Fill each cup with batter using
an ice-cream scoop with a 1/4-cup capacity; the batter should nearly
reach the top of the cups.  Bake for 25 to 30 minutes.  Cool the
cupcakes for 45 minutes on a baking rack.  Generously ice them with
White Frosting.

WHITE FROSTING:  In the bowl of an electric mixer, cream the powdered
sugar and butter until smooth.  Add the salt, lemon extract, and
milk; beat until smooth.  If the icing is too thin, add more
confectioners sugar; if too thick, add more milk.  Yield: 2 dozen
cupcakes.

Printable version: buttermilk-cupcakes.txt.