Buttermilk Cupcakes With Chocolate Icing
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt2 large
Egg (room temperature)3 cup
Unsalted Butter (melted)2 tsps
Pure Vanilla Extract1 cup
Buttermilk230 g
Cream Cheese (softened)1 tsp
Vanilla ExtractDirections:
1
In a large bowl beat the eggs, yolks and sugar together
2
Special equipment: 12 muffin cups Preheat oven to 350 degrees F
3
Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper
4
Add the melted butter, vanilla and buttermilk to the mixture
5
Add the dry ingredients gradually into the batter
6
Mix until smooth
7
It will appear light and fluffy
8
Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean
9
Let cupcakes cool on a wire rack for 15 minutes before frosting
10
For the frosting: Beat the butter and cream cheese until creamy
11
Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract