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From Reichl, Ruth, ed. The Gourmet Cookbook. Conde Nast Publications: New York, NY (2004).

“Buttermilk Cupcakes

Makes about 30

Active Time: 30 minutes

Start to Finish: 1.5 hours

Every cook needs one all-purpose cupcake recipe, perfect for a birthday party or bake sale. This is it. Buttermilk give these delicious little cakes a well-rounded flavor.

3 1/4 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)

1 1/2 teaspoons baking powder

1 1/2 teaspoons bakind soda

1 1/4 teaspoons salt

1 1/2 sticks (12 tablespoons) unsalted butter, softened

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

3 large eggs

1 1/2 cups well-shaken buttermilk

Two muffin pans with twelve cups each plus one pan with 6 cups; 30 paper muffin cup liners

Put racks in upper and lower thirds of oven and preheat oven to 350-degreesF. Line muffin cups with paper liners. Wisk together flour, baking powder, baking soda, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Beat in vanilla. Add eggs one at a time beating well after each addition. Reduce speed to low, add buttermilk, and mix until just combined (mixture will look curdled). Add flour mixture in 3 batches, beating until just combined after each addition.

Divide batter among lined muffin cups, filling each about two-thirds full. Bake, switching position of pans halfway through baking, until cupcakes are golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 18 to 22 minutes total. Cool cupcakes in pans on racks for 5 minutes, then turn out onto racks to cool completely.”

*************** Frost when cool.

Category : Food, Recipes, Worth knowing