Sunday, February 19, 2017

White Cupcakes with Buttercream Frosting












INGREDIENTS:

  • 2 1/2 cups all-purpose flour
  • 1 1/3 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups buttermilk*
  • 1 cup oil
  • 2 egg whites
  • 1 teaspoon almond extract

Directions: 
  1. Preheat the oven to 350 degrees F and line a cupcake pan with papers.
  2. Place the flour, sugar, baking soda, and salt in a large bowl and whisk to combine.  Place the buttermilk, oil, egg whites,  and almond extract in a large measuring cup, and stir together.  Pour the liquid ingredients into the dry, and mix on low speed until smooth (about 90 seconds to 2 minutes).  Fill the cupcake papers about 2/3 full with batter.
  3. Bake for 16-20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs.
  4. Pipe on the Buttercream frosting.

Buttercream Frosting:
  • 2 sticks butter, softened
  • 1/4 teaspoon kosher salt
  • 4 cups powdered sugar
  • 1 teaspoons almond extract (vanilla can be substituted)
  • 2 1/2 tbsp heavy cream

Recipes from here

2 comments:

  1. Omg yum! This made me crave cupcakes haha! I love homemade buttercream :)

    xoxo,
    Lauren Lindmark
    dailydoseofcharm.com

    ReplyDelete