Sissy's Buttermilk Cup Cakes

http://online-cookbook.com

Sissy's Buttermilk Cup Cakes

Recipe Information
Description: Basic cupcakes for decorating or just frosting! Source: Karen "Sissy" Wommack Serves/Makes:24 cup cakes Ingredients 3 cups (700 ml) cake flour 1 tsp (5 ml). baking powder 1/2 tsp (2 ml). baking soda 1/2 tsp (2 ml). salt 5 large eggs 1-1/2 cups (350 ml) unsalted butter(room temperature) 2 cups (475 ml) sugar 2 tsp (10 ml). vanilla flavoring 1 cup (225 ml) buttermilk Preparation Preheat oven to 350 degrees (175 C.). In a bowl sift together the first 4 ingredients, the flour, baking powder, baking soda and the salt, and set aside. In a mixing bowl, cream together the butter and sugar with an electric mixer on medium to medium high speed until the mixture is well blended and looks a lot like ice cream,about 3 to 5 minutes. With the mixer running on medium low, add the eggs one at a time, blended after each addition. To this mixture add the vanilla flavoring until blended in. With the mixer on low, start adding the flour mixture and buttermilk, starting with the flour and ending with the flour, mix just until fully incorporated. Line the muffin pans with paper liners and fill them each about 2/3 full. Bake on the middle oven rack for approximately 25 to 30 minutes, or until done. Take out and put the pans on a cooling rack and cool for about 10 minutes, then take the cup cakes out and finish cooling them on the racks. Frost them with your favorite icing. Comments Notes: I use Cream Cheese Icing. To each his/her own. I have also used Sour Cream instead of the Buttermilk, works just as good. Some people also add Almond Extract, about 1 to 2 tsp., but I am not a fan of Almond Extract, but you can add this along with the Vanilla if you want to. I have played with several cup cake recipes and added and taken away and so on and so forth, I like this one the best for just a basic yellow cup cake. Makes about 24 cup cakes. Enjoy!!

Recipe Information

Description:: Basic cupcakes for decorating or just frosting!

Source:: Karen "Sissy" Wommack

Serves/Makes:24 cup cakes

Ingredients

3 cups (700 ml) cake flour
1 tsp (5 ml). baking powder
1/2 tsp (2 ml). baking soda
1/2 tsp (2 ml). salt
5 large eggs
1-1/2 cups (350 ml) unsalted butter(room temperature)
2 cups (475 ml) sugar
2 tsp (10 ml). vanilla flavoring
1 cup (225 ml) buttermilk

Preparation

Preheat oven to 350 degrees (175 C.).
In a bowl sift together the first 4 ingredients, the flour, baking powder, baking soda and the salt, and set aside.
In a mixing bowl, cream together the butter and sugar with an electric mixer on medium to medium high speed until the mixture is well blended and looks a lot like ice cream,about 3 to 5 minutes.
With the mixer running on medium low, add the eggs one at a time, blended after each addition.
To this mixture add the vanilla flavoring until blended in.
With the mixer on low, start adding the flour mixture and buttermilk, starting with the flour and ending with the flour, mix just until fully incorporated.
Line the muffin pans with paper liners and fill them each about 2/3 full.
Bake on the middle oven rack for approximately 25 to 30 minutes, or until done.
Take out and put the pans on a cooling rack and cool for about 10 minutes, then take the cup cakes out and finish cooling them on the racks.
Frost them with your favorite icing.

Comments

Notes:

I use Cream Cheese Icing. To each his/her own.

I have also used Sour Cream instead of the Buttermilk, works just as good.

Some people also add Almond Extract, about 1 to 2 tsp., but I am not a fan of Almond Extract, but you can add this along with the Vanilla if you want to.

I have played with several cup cake recipes and added and taken away and so on and so forth, I like this one the best for just a basic yellow cup cake. Makes about 24 cup cakes.

Enjoy!!