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Cupcakes: Vanilla Buttermilk Cupcakes

Source of Recipe


Sunset, May 2005






List of Ingredients



• 6 Tbsp unsalted butter, at room temperature
  
• 1 cup plus 2 Tbsp sugar
  
• 2 large eggs
  
• 1 tsp vanilla
  
• 2 cups all-purpose flour
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 2/3 cup buttermilk
  






Instructions



1. In a bowl, with a mixer on medium speed, beat butter and all the sugar until well blended. Add eggs and vanilla and beat on high speed until well blended. Sift flour, baking powder and salt into another bowl.
   
   
2. With mixer on low speed, beat about a third of the flour mixture into butter mixture, then about a third of the buttermilk. Repeat to beat in remaining flour mixture and buttermilk, alternating in thirds. When all of the flour is incorporated, beat mixture on medium speed just until well blended.
   
   
3. Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter. Bake in a 350º F oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.
   
   Makes 12 to 14 cupcakes.
   
   ............................
   
   VANILLA FROSTING
   
   • 1 cup (1/2 lb.) unsalted butter, at room temperature
   • 4 cups (1 lb.) powdered sugar, sifted
   • 1/8 tsp salt
   • 2 Tbsp milk
   • 2 tsp vanilla
   
   In a bowl, with a mixer (preferably fitted with whisk attachment) on low speed, beat butter, 2 cups powdered sugar and the salt until blended. Add milk and vanilla; beat until blended. Add remaining powdered sugar, 1 cup at a time, beating until incorporated. Turn mixer to high speed and beat frosting until fluffy and smooth.
   
   Makes about 2-1/2 cups.
   
   NOTE:
   
   The frosting can be made up to 2 days ahead; cover and chill. Bring to room temperature and stir until creamy and spreadable before using.