Baking Classics
The Technique
Buttermilk Cupcakes
Buttermilk Cupcakes are the perfect foundation to use for a variety of celebrations ranging from birthdays & showers to weddings & more. They may be finished with chocolate or vanilla frosting & even dressed up further to showcase a new take on a southern classic, banana pudding. This particular formula is well balanced yielding little cakes that rise evenly & slightly over the pan surface. When portioning the batter, use a spring release ice cream disher for ease & fill cups approximately 3/4 full for the best results. Learn how to craft a classic in your very own kitchen that may be prepared all throughout the year.
Buttermilk Cupcakes
makes 2 dozen
3/4 cup butter, softened
1 1/4 cups sugar
1 Tbsp vanilla extract
1 Tbsp fresh lemon juice
2 eggs
2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1 cup whole buttermilk
Preheat the oven to 350 degrees. Line 2 {12-cup} muffin tins with paper liners. Cream the butter & the sugar until light & fluffy. Blend in the vanilla extract & the lemon juice. Stop the mixer & scrape down the sides of the bowl with a rubber spatula. Add the eggs & blend just until combined. Whisk together the flour, the baking powder, the baking soda & the salt. Add to the butter mixture in two additions, alternating with the buttermilk. Divide the batter evenly between the pans. Bake 17 to 19 minutes or until a wooden pick tests clean. Cool completely.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Buttermilk Cupcakes
It is good practices to have a variety of paper cupcake liners in different colors. Dark brown ones may be used when preparing chocolate batters while white are perfect for lighter shades. Coordinating hues will lend a more polished appearance once the cupcakes have been baked.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Divide the batter evenly between the pans.
No. 2
Bake 17 to 19 minutes or until a wooden pick tests clean. Cool completely.
The Tune
“I Can’t Stop Loving You” Ray Charles
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Be sweet.
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