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    Source of Recipe


    List of Ingredients

    3 cups cake flour
    3/4 teaspoon baking soda
    3/4 teaspoon salt
    1 1/2 cups plus 2 tablespoons brown sugar, packed
    3/4 cups plus 2 tablespoons granulated sugar
    1 cup oil
    1 teaspoon vanilla
    2 large eggs, slightly beaten
    1 3/4 cups buttermilk, divided use


    For the glaze:
    6 tablespoons butter
    1 1/2 cups confectioners' sugar
    1 teaspoon vanilla
    3 tablespoons boiling water

    Preheat oven to 350 degrees. Whisk or sift together flour, baking soda and salt in a bowl.

    In another bowl, cream sugars and oil. Add vanilla.
    Add 1/3 of the eggs to sugar mixture and mix. Repeat 2 times. Mix for 3 minutes. Add 1/2 of the buttermilk and mix. Add flour mixture and mix 3 minutes. Finally, add the remaining buttermilk and mix until smooth. Batter will be thin. Pour into cupcake tins.

    Bake 20 minutes. Test with a clean toothpick to make sure cupcakes are done. Frost with a glaze.

    To make the glaze, melt butter until golden. Add to confectioners' sugar, along with vanilla and water. Whisk until the texture is smooth and creamy. Dip cooled teacake tops into the glaze. Place on a rack and let them sit until the glaze hardens. If it is a humid day, refrigerate them in order to speed the process. Makes about 24.




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