Baking Classics
The Technique
Miniature Buttermilk Cupcakes
Buttermilk Cupcake batter may be prepared as smaller cakes that are perfect to serve for a number of special celebrations. They may be baked up to one month in advance then frozen. Thaw on the countertop for a few hours & they will be ready for finishing however you so choose. Miniature Buttermilk Cupcakes may be served with or without the paper liners so the options are endless. Learn how to make this classic party dessert you will reach for time & time again.
Miniature Buttermilk Cupcakes
makes about 5 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 miniature 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 13 to 15 minutes or until a wooden pick tests clean. Cool completely.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Miniature Buttermilk Cupcakes
Miniature Buttermilk Cupcakes are ideal to serve guests when showers are in order. Think of them as a simple solution to little cakes without the added effort of making traditional petit fours. They may be dipped in glaze for finishing or piped with a more standard chocolate or vanilla frosting. One thing is for certain, these small gems will not last long.
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
Preheat the oven to 350 degrees. Line miniature 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.
No. 2
Bake 13 to 15 minutes or until a wooden pick tests clean. Cool completely.
The Tune
“When The Sun Comes Out” Ella Fitzgerald
httpa://www.youtube.com/watch?v=yfbuBgphsOM
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Rebecca Gordon
Be sweet.
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