Thursday, April 10, 2008
The origin for these cupcakes actually comes from the fact that I asked my mom to buy buttermilk for something I was making for brunch but never found the recipe I intended to make. Therefore come Monday, I had an entire quart of buttermilk in the fridge begging to be used. I hadn't made cupcakes in a while so I searched Google for "buttermilk cupcakes" and I came up with a GREAT recipe. These cupcakes are really perfect. They didn't sink, explode, go over the cups, nothing. They rise just above the liners, no more and they don't dip down in the middle after you take them out of the oven.
Here I give you the recipe for these perfect cupcakes. Any frosting would be divine on them - I used up some leftover chocolate cream cheese frosting and caramel espresso buttercream. Have fun with them and be creative!
Buttermilk Cupcakes recipe from Recipezaar
6 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons sugar
2 large eggs
1 teaspoon vanilla (I used vanilla bean paste)
2 cups AP flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup buttermilk
Preheat the oven to 350 degrees F, and line a cupcake pan with papers or grease the cups.
Sift the flour, baking powder and salt on a piece of wax paper and set aside. Cream the butter and sugar together until combined, then add the eggs one at a time and beat for 3 minutes on medium-high speed, and then incorporate the vanilla. Beginning and ending with the dry ingredients, add to the butter-egg mixture alternating with the buttermilk. Portion the batter into the baking cups, and bake for about 15 to 20 minutes or until lightly golden brown around the edges and set on top. Let cool completely on a rack before frosting.