Are cupcakes recipes really the best?
Of course they are! Bite sized with overwhelming flavor, cupcakes might be the perfect treat. Vanilla, chocolate, it does not matter. Any of the great cupcake ideas out there are too good to pass up. Cupcakes recipes make for the perfect sweet treat. If you love cupcakes, then here is one terrific cupcake recipes you can't afford to pass up.
Buttermilk Cupcakes with White Frosting
Is this the best cupcake recipe ever? We'll let you decide. But if you love cupcakes and you love frosting, then this is the recipe for you. It's a yummy, fun-to-make frosted cupcake recipe that's perfect to serve at your kid's birthday party, as a Valentine's Day treat, of simply just because you feel like it.
Yields: 24
Cooking Time: 30 min
Ingredients
3 cups cake flour
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
Instructions
1.Preheat oven to 350°F.
2.Sift together the flour, baking powder, baking soda and the half teaspoon of salt into a medium-size Mixing Bowl, and set the bowl aside.
3.Break the eggs into a small bowl, and set aside.
4.In an electric mixer, cream the 3/4 pound of butter and the (granulated) sugar until they are light and fluffy, about 3 to 5 minutes.
5.With the mixer running, carefully pour in the eggs and the vanilla and almond extracts.
6.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.
7.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.
8.Bake for 25 to 30 minutes. Cool the cupcakes for 45 minutes on a baking rack.
9.Generously ice them with white frosting.
White Frosting
1.In the bowl of an electric mixer, cream the powdered sugar and the 4 tablespoons of butter until smooth.
2.Add the 1/4 teaspoon of salt, lemon extract, and milk; beat until smooth.
3.If the icing is too thin, add more confectioners sugar; if too thick, add more milk.
About the Author
Matthew Kaplan is an editor with http://www.RecipeLion.com
do you really need to use cupcake cups? can i just bake it like that and put my icing on it?
ok thanks.
the only reason you use cups is to make them more decorative.. or easier to store/travel. You don't need them if they are just for you, just make sure you spray the pan with PAM really good.. and it should be just fine!
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