BUTTERMILK CUPCAKES WITH SWISS MERINGUE BUTTERCREAM
Top these sweet cupcakes with any edible flower (we used pansies).
Categories buttermilk cupcakes
Time 1h
Yield 2 dozen
Number Of Ingredients 16
Steps:
- Make Cupcakes: Preheat oven to 350°F. Line 2 standard 12-cup muffin pans.
- Whisk together flour, baking powder, and salt in a bowl. Beat butter on medium speed with an electric mixer until creamy, 2 to 3 minutes. Gradually beat in sugar, until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low and beat in eggs, 1 at a time, just until blended after each addition. Beat in vanilla. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, just until blended after each addition.
- Transfer batter to lined cups. Bake, rotating pans once, until a toothpick inserted in center comes out clean, 24 to 26 minutes. Cool in pans on a wire rack, 15 minutes; transfer to the rack to cool completely.
- Make Swiss Meringue Buttercream: Combine sugar and egg whites in a metal bowl. Place bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water) and cook, whisking constantly, until sugar is dissolved and mixture registers 160°F on an instant-read thermometer, 4 to 6 minutes.
- Whisk on medium speed with an electric mixer until flufy and cooled, 9 to 11 minutes. Reduce mixer speed to medium-low; add butter, one tablespoon at a time, whisking well after each addition. Whisk in vanilla and, if desired, food coloring.
- Frost cupcakes with buttercream and garnish with edible flowers.
CHICKEN AND BUTTERMILK WAFFLE CUPCAKES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 24 to 30 cupcakes
Number Of Ingredients 25
Steps:
- For the spice mixture: In a medium bowl, blend the pecans, both sugars, the cinnamon and nutmeg. Take a fork or a spoon and mix the ingredients until well blended.
- For the fried chicken: In medium pot, heat the oil on the stove top. Wash the chicken thoroughly. Cut the chicken into 1-inch cubes and set aside.
- In a bowl, add the all-purpose flour, garlic powder, onion powder and paprika, and sprinkle with salt and pepper. In another bowl, pour in the buttermilk. Place the cubed chicken into the buttermilk, then remove and place into the flour until all the pieces are covered in flour. Add the chicken to the oil and fry until golden brown, 4 to 5 minutes. Set aside a handful of small pieces for garnish.
- For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
- In a medium bowl, cream together the butter and granulated sugar. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the cake flour and baking powder, add to the creamed mixture and mix well. Stir in the buttermilk until the batter is smooth. Add the maple syrup, shredded fried chicken and spiced dry mix to the batter and stir. Then scoop the batter into the liners. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch.
- Let cool.
- For the frosting: In a mixing bowl, cream together the butter and cream cheese until well blended. Then add the powdered sugar, 1 cup at a time. Add the maple extract.
- To assemble: Once the cupcakes are cool, you may use a spoon or piping bag to frost the cupcakes with the maple frosting. After you have frosted, use a small piece of the remaining fried chicken to garnish the top of the cupcakes.
BUTTERMILK CUPCAKES WITH CHOCOLATE ICING
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 50m
Yield 12 cupcakes
Number Of Ingredients 15
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.
ORANGE BUTTERMILK CUPCAKES
Simple and delicious, this is our all-time favorite low-fat dessert. You'll be surprised how well the citrus flavor comes through in every bite.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the butter, brown sugar, sugar blend and orange zest. Beat in the egg, egg white and 2 tablespoons orange juice. Combine the flour, baking powder, baking soda, salt and ginger; gradually add to the butter mixture alternately with buttermilk, beating well after each addition. , Coat 9 muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine confectioners' sugar and remaining orange juice. Frost cupcakes.
Nutrition Facts : Calories 201 calories, Fat 5g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 208mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.
BUTTERMILK MAPLE-BACON CUPCAKES
These cupcakes won first prize at the Winneshiek County Fair in the Bacon Dessert competition. They remind me of pancakes!
Provided by Sherillynn
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 20 muffin cups.
- Mix flour, sugar, baking soda, and baking powder together in a bowl. Add buttermilk, eggs, oil, maple flavoring, and vanilla extract. Stir in crumbled bacon.
- Fill muffin cups 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 17 to 20 minutes.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 30.6 g, Cholesterol 31.3 mg, Fat 7.5 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 235.8 mg, Sugar 21 g
BUTTERMILK CHOCOLATE CUPCAKES
Good any time of the year, a chocolate cupcake recipe make a great get-up-and-go treat on busy summer days. These buttermilk chocolate cupcakes have been a frosted favorite with family and friends for at least 35 years. They're really popular at bake sales. -Ellen Moore, Springfield, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 239 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 191mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.
FROSTED CHOCOLATE-BUTTERMILK CUPCAKES
Dutch-process cocoa powder has a more mellow flavor and darker color than regular cocoa powder, which works well in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
- With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
- Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
- Use an offset spatula or butter knife to spread Light Cream-Cheese Icing over tops. Decorate as desired.
Nutrition Facts : Calories 180 g, Fat 5 g, Protein 3 g
BUTTERMILK CUPCAKES
Can be pair with your favorite frosting. I like to make strawberry cream cheese frosting when the strawberries are in season. These are quick and easy to make and I've made them to help the kids celebrate different things. Everything from an "A" on a test to cleaning their room without being asked.
Provided by Kelly
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 9
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.
Nutrition Facts : Calories 164.3, Fat 4.6, SaturatedFat 2.7, Cholesterol 28.6, Sodium 170.8, Carbohydrate 28.4, Fiber 0.4, Sugar 17.8, Protein 2.7
YELLOW BUTTERMILK CUPCAKES
Two types of flour contribute to these cupcakes' singular texture: Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being too tender.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
BUTTERMILK CUPCAKES
A nice simple cupcake that is great with a variety of frostings. These cupcakes can also be used to make Recipe #29834.
Provided by SharleneW
Categories Dessert
Time 30m
Yield 18 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 150.6, Fat 5.9, SaturatedFat 3.5, Cholesterol 37.4, Sodium 188.4, Carbohydrate 22.2, Fiber 0.4, Sugar 11.6, Protein 2.5
BUTTERMILK CUPCAKES WITH TWO FROSTINGS
Categories Cake Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 24 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. and line twenty-four 1/2-cup muffin cups with paper liners.
- Into a bowl sift together flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla. Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in buttermilk until just combined. Add flour mixture in 3 batches, beating until just combined after each addition.
- Divide batter among muffin cups (batter will fill cups) and bake in upper and lower thirds of oven, switching position of muffin trays halfway through baking, about 22 minutes, or until golden and a tester comes out clean. Cool cupcakes on racks 5 minutes and remove cupcakes from cups. Cupcakes keep in an airtight container at room temperature 2 days.
- Spread chocolate frosting on half of cupcakes and lemon frosting on remainder and garnish cupcakes with sprinkles .
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