Five Stars. Top Dog. Fireworks Worthy. Blue Ribbon. Top Drawer. Best in Show.
These are the best cupcakes that have ever come out of my kitchen. Now, I am not saying it is the best CAKE I have ever baked as my Chocolate Beet Layer Cake is hard to beat. But, as far as cupcakes go, the crumbly cake and firm, flavorful frosting lend themselves perfectly to hand-held beauties.
Once again, my buttermilk love continues to grow with this new recipe. My sister, whose delicious cooking has been an inspiration since the beginning of Whipped, sent this recipe my way after hearing my plan to seek out all wonderful things buttermilk!
Buttermilk Cake
3/4 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs, room temperature
2 cups bleached flour
1 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk, room temperature
1 1/2 tsp. vanilla
Preheat oven to 350 degrees. Butter cake pans and line bottom with parchment paper or line put papers in cupcake pan. Beat hte butter and sugar for 5 minutes at medium speed until light and fluffy (be sure to do the entire 5 minutes - this makes a big difference!). Beat in eggs one at a time, scraping bowl and beaters between each to incorporate.
Sift flour with the baking powder and baking soda. Add a quarter of the flour mixture to the butter-egg mixture. Then add vanilla and a third of the buttermilk. Repeat, beginning and ending with the flour mixture and scraping well after each addition.
Pour batter into prepared pans and spread to edges. Bake 25-30 minutes for layer cakes 18-20 minutes for cupcakes or until toothpick comes out clean. Cool pans on a rack for 5 minutes. Turn cakes out and cool completely.
Lemon Frosting
2 sticks butter, firm but not cold
zest of one lemon
1/8 tsp. salt
3 1/4 cups confectioner’s sugar, sifted
1/2 tsp. vanilla
2 1/2 tsp. lemon juice
2-4 tsp. buttermilk
Beat butter, zest and salt on medium speed until light and fluffy, about 2 minutes. Reduce speed to low, gradually add sugar, beat until blended. Add the vanill and lemon juice and beat until smooth. Do not over mix or frosting will incorporate too much air. It will be creamy and dense. Add buttermilk 1 tsp. at a time until frosting has a spreadable consistency.
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March 6th, 2008 at 8:35 pm
I really, really want to try making these! They look, and sound, delicious!
March 7th, 2008 at 7:04 am
these look amazing.
March 7th, 2008 at 8:57 am
These look great. I love buttermilk cakes.
March 7th, 2008 at 9:41 am
Buttermilk cupcakes, with lemon frosting? This could be my new favorite! (I have a terrific recipe for cupcakes drizzled with a lemon glaze… but they aren’t buttermilk based, so I’m giving this recipe a try.)
Since you’re onto all things buttermilk, you should really try marinating chicken in buttermilk (overnight) before frying or baking. It’ divine!
March 7th, 2008 at 4:06 pm
Viva la buttermilk!
March 7th, 2008 at 7:20 pm
Wow, those cupcakes look like something out of a dream. And some lemon frosting might even trick me into believing it’s spring - I will be making them as soon as I can.
March 8th, 2008 at 7:36 am
Oh my goodness!! I can’t wait to try these .They look delicious..Thanks for sharing with us.
keep up the work.
http://www.lifeinfozone.com/category/foods-beverages/dessert/
March 8th, 2008 at 5:27 pm
Oh gorgeousness! You’ve hit on some of my favorite flavors here: buttermilk cake and lemon (in the frosting). Oh, you could bring these to my door any day and I would be a happy, happy girl.
March 9th, 2008 at 1:27 pm
these look like little dream cakes. isn’t buttermilk the best? it’s so hard to find proper traditional buttermilk (sans stabilizers) but well worth seeking it out! thanks for the recipe i’m very excited to try it!
March 10th, 2008 at 11:04 am
I, too, have a thing for buttermilk. It makes baked goods so tender! These cupcakes look scrummy.
March 10th, 2008 at 1:13 pm
Ohhh yum! Everywhere I look today is cupcakes! I just wrote about my Chicago cupcake crawl and it seems like everyone is in a cupcake mood. The frosting on these is soo pretty, and I think you sold me with your photo description!
Sues
March 12th, 2008 at 9:45 pm
Ohhhhh this look amazing. I especially love the look of the frosting. I know what I’ll be making this weekend!
March 15th, 2008 at 10:20 am
How many cupcakes does this make? I’m going to buy a cupcake pan for this one!
March 26th, 2008 at 1:39 am
I dont want to displace your chocolate beet layer cake (it sounds delish) but given your obsession with buttermilk, you might want to try the Double Chocolate Layer Cake from Gourmet 1999 published on epicurious. It makes a moist yet fluffy deeply flavoured chocolaty cake or cupcakes and best of all, contains buttermilk. Best of luck becoming a mommy, I bet that baby will have some wonderful birthday cakes.
March 28th, 2008 at 3:41 pm
I’m a big buttermilk fan, too, and I so want to make these cupcakes this weekend, but I’ve already committed myself to kuchen! And my mom has committed to spilling her secret techniques, though that remains to be seen.
I agree with Sandie — buttermilk does wonders for chicken.
Best wishes to you and that baby girl!
Susanne
June 5th, 2008 at 10:18 am
i like it when i give some chocolate at the top
oh ya yesterday i found a website that provide Free ebooks about food and cooking