Fancy cupcake places are on the rise. The cupcakes are
gorgeously decorated, sold by the piece and expensive. But no matter how fantastic they look, none will taste as good as these.
These may look ordinary, but just wait until you bite into one. The crumb is nothing short of amazing. Icing, fruits, nuts or different flavorings will easily transform them to new heights.
BUTTERMILK CUPCAKES
3/8 cup butter, room temperature
scant 1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup of 3.25% buttermilk
cooking spray
- Preheat the oven to 350F.
- Beat the butter and brown sugar until well blended.
- Add the eggs one at a time, beating after each addition.
- Add the vanilla and beat on high speed until well blended.
- Whisk the flour, baking powder, and salt in another bowl.
- Gradually add the flour mixture and the buttermilk alternatively.
- Beat mixture on medium speed just until well blended.
- Spray the cupcake holders with cooking spray.
- Divide the batter in the pan. Recipe makes 10 good sized or 12 medium cupcakes.
- Bake in the preheated oven until tops spring back when lightly touched in the center, 20 to 25 minutes.
- Remove pan from oven and immediately tilt the cupcakes.
- When the cupcakes are lukewarm, transfer them to a wire rack to cool completely.
