- 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.
Fancy cupcake places are on the rise. The cupcakes are gorgeously decorated, sold by the piece and are very expensive. But no matter how fantastic they look, they will never taste as good as mine. The crumb of these cupcakes is nothing short of amazing. The vanilla flavour is only the beginning. These cupcakes can be easily transformed with fruits, nuts and different flavourings. Which is the reason I didn’t include the icing I used, it just happened this was peanut butter, because really... any icing would be delicious with these cupcakes. They look ordinary but just wait until you bite into one.
3/8 cup butter, room temperature
scant 1 cup brown sugar
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup of 3.25% buttermilk
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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