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by Heather Harris Brady

We’re heading into a birthday weekend here at the little house, so as we’re staging our own version of Frozen, it’s time to talk cake. These cupcakes couldn’t be simpler but that is, in fact, their charm. The tang of the buttermilk comes gently through and marries with orange, almond and vanilla – in fact, these are actually better the day after they’re baked. While you can certainly go ahead and make a fluffier frosting I opted for a lighter glaze-type frosting because in my view, these are Mary Ann not Ginger. But sometimes, when the chips are down it’s Mary Ann you want.

Buttermilk Cupcakes, Makes a baker’s dozen

Cupcakes

  • 1/2 c. butter, softened to the consistency of mayonnaise
  • 1 c. granulated sugar
  • 2 eggs
  • 1 t. baking powder
  • 1-3/4 c. flour
  • 1-1/2 t. vanilla
  • 3/4 c. buttermilk

Preheat the oven to 350. Cream the butter and sugar together well.

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Then beat in the eggs.

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Add the flour and baking powder, and start to mix it in.

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While there are still a few streaks of flour left, pour in half the buttermilk.

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Mix for about 20 seconds, then add the rest of the buttermilk and the vanilla.

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You should have a thick, creamy batter. Divide it up.

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Fill the cups about 2/3 of the way up and bake for about 15 minutes. While the cupcakes are baking make the frosting.

Frosting:

  • 3 T. butter, softened to the consistency of mayonnaise
  • 2-1/2 c. powdered sugar
  • 1/2 t. almond extract
  • 1/2 t. vanilla
  • 1 t. orange bakery emulsion or 2 T. fresh orange zest
  • 3 T. heavy cream

Beat the butter and sugar together. Keep the beater running drizzle in the cream until you reach a stage just slightly thicker than you want.

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Add the flavorings and beat well for two-three minutes at the highest speed.

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Set aside and take your cupcakes out of the oven.

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Turn them out onto a rack to cool completely, then frost.

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Taste one so you can compare the first day to the second day. It’s for science, we’re doing important work here people.

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Stay warm! There will be a bonus post Feb. 27 with my first Daring Baker’s challenge, filled buns. Good luck on Sunday to my favorite filmmaker, Wes Anderson. I WILL be making my own version of the Mendel’s dessert – soon.


Two years ago: Champagne Sabayon
One year ago: Homemade Ramen

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