Buttermilk Cupcakes Food

BUTTERMILK CUPCAKES WITH CHOCOLATE ICING

Steps:

• Preheat oven to 350 degrees F.
• Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper.
• In a large bowl beat the eggs, yolks and sugar together. Add the melted butter, vanilla and buttermilk to the mixture.
• Add the dry ingredients gradually into the batter. Mix until smooth. It will appear light and fluffy.
• Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean. Let cupcakes cool on a wire rack for 15 minutes before frosting.
• For the frosting: Beat the butter and cream cheese until creamy. Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract.

BUTTERMILK CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles.

BUTTERMILK SPICE CUPCAKES

Steps:

• Preheat oven to 350*F.
• Grease and flour 12 muffin cups, or line with paper wrappers; set aside.
• In a small bowl, whisk together the flour, baking powder, baking soda, spices, and salt; set aside.
• In a large bowl, using an electric mixer on high speed, beat together the butter and both sugars until well blended.
• Reduce mixer speed to medium; beat in the eggs, one at a time, then the vanilla.
• Reduce mixer speed to low; beat in the flour mixture alternately with the buttermilk, mixing just until combined.
• Spoon batter into the prepared muffin tins; bake for 20-25 minutes, until the tops are golden and spring back when lightly pressed with a fingertip.
• Cool 15 minutes in the tins; invert onto wire racks and cool completely before frosting.

LEMON BUTTERMILK CUPCAKES

Steps:

• Preheat oven to 350ºF. Line a standard-sized muffin tin with cupcake papers.
• Sift together flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Set aside.
• In a large mixing bowl, beat together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs and egg yolk and beat until smooth, scraping down the sides of the bowl as needed. Mix in lemon zest, juice, and vanilla.
• Add flour mixture, 1/2 cup at a time, alternating with buttermilk, beating well after each addition. Mix until no dry flour remains.
• Divide batter evenly among prepared cups. Don't overfill, each cup should be no more than 2/3 full, or about 3 tablespoons each. Bake for 16 to 18 minutes or until edges are lightly golden brown and a toothpick inserted into the center comes out clean. Place pan on a wire rack and cool for 10 minutes, then remove cupcakes from tin and allow to cool completely.
• Meanwhile, to prepare glaze, sift powdered sugar into a bowl. Slowly add lemon juice and whisk until smooth; add 1 to 2 drops of food coloring if desired. Dip tops of cooled cupcakes in glaze, then quickly flip and place on wire rack. Sprinkle with nonpareils or sugar pearls, if desired. Glazed cupcakes are best enjoyed the day they are made, although unglazed cupcakes will keep, stored in an airtight container, for up to 5 days.

BUTTERMILK CHOCOLATE CUPCAKES

Steps:

• Cupcakes:.
• Combine all the cupcake ingredients in a large mixing bowl; beat at low speed of an electric mixer just until blended. Then beat at high speed for 2 minutes.
• Spoon the batter into paper-lined muffin pans, filling 2/3 full.
• Bake at 350 degrees for 15 to 18 minutes, or until a wooden pick inserted in the center comes out clean.
• Remove from the pans, and let them cool completely on a wire rack. Once cool, spread frosting on top of each cupcake.
• Frosting:.
• Combine all the frosting ingredients in a mixing bowl; beat at low speed of an electric mixer until smooth. Yield: 2 1/2 cups.

BUTTERMILK CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Line the cups of 18 muffin cups with paper liners and set aside.
• In medium bowl, cream butter and sugar together with an electric mixer till light and fluffy, then add the eggs one at a time, beating after each addition till well blended.
• In a small mixing bowl, combine the flour, salt, and baking soda and mix well.
• Add alternately with the buttermilk to the creamed mixture, ending with the flour mixture and beating till well blended.
• Fill the cups of each cup till half full and bake for 20 to 25 minutes or until done.
• Let the cupcakes cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

BUTTERMILK CUPCAKES

Steps:

• Preheat oven to 350°F Place liners in a 12-cup muffin tin.
• In a medium bowl, stir together flour, baking soda, baking powder and salt.
• In a large bowl, using an electric mixer, beat the butter and sugar together until it looks creamy. Beat in the egg and the vanilla extract until mixture is smooth.
• Add half of the flour mixture to the butter mixture and stir until almost combined. Add buttermilk and stir, again until almost combined. Add the rest of the flour and stir until all ingredients are mixed in and no flour remains.
• Fill muffin cups 2/3-3/4 full with batter.
• Bake for 18-20 minutes at 350F, until a toothpick inserted into the center of a cupcake comes out clean.
• Let cupcakes cool for about 5 minutes, then remove from the muffin pan. Cool completely on a wire rack before frosting.