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Buttermilk Cupcakes with White Frosting




Source of Recipe


ROSS


List of Ingredients





3 cups cake flour
1 tsp. baking powder
1/2 tsp. each baking soda, salt
5 eggs
3/4 lb. unsalted butter, at room temperature
2 cups sugar (or substitute
1-1/2 taaspoons 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


Recipe




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.
hite 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.