Saturday, March 10, 2012

Vanilla Buttermilk Cuppiecakes

As the city gets ready to dye the Chicago River green, I colored my buttercream frosting pastel green in preparation for St. Patrick's Day.  Enjoy this simple and easy recipe for vanilla buttermilk cupcakes from Amy's Goodies' blog. 
3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons baking powder
3 sticks butter, room temperature
2 1/3 cup sugar
3 large egg whites
2 teaspoons vanilla extract
1 1/2 cups buttermilk, room temperature 

  1. Preheat the oven to 350 degrees F.
  2. Combine all the dry ingredients into a large bowl and set aside.
  3. In a large bowl add the butter and the sugar. Mix until light and fluffy.
  4. Add the egg whites and vanilla and beat on medium speed for about 1 minute.
  5. Add about 1/3 of the flour mixture to the batter and beat until incorporated.
  6. Add about half of the buttermilk and continue to beat on medium speed until well mixed.
  7. Continue adding dry and wet ingredients, scraping the bowl and beating until incorporated after each addition. End with the dry ingredients.
  8. The batter will be thick and glossy. 
  9. Line muffin tin with papers and bake for 18 to 20 minutes. Remove from the oven and cool. 
  10. Frost with vanilla buttercream frosting. 
Vanilla Buttercream Frosting [Taken from Joy of Baking's blog]
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color.
Measure dry ingredients into sifter and sift into bowl.
Cream butter and sugar until light and fluffy
Separate egg whites into a bowl.
Having a garbage bowl comes in really handy when separating egg whites.
Add egg whites to mixture.
Remember to occasionally scrap down the sides of the mixing bowl.
Add two cups of the flour mixture.

Then add 1/2 cup of the 1 1/2 cups of buttermilk.  Continue to alternate flour and buttermilk by adding two cups of flour mixture and 1/2 cup of buttermilk.

Dough should look thick and glossy.

Begin filling lined cupcake pans.  I prefer using an ice cream scoop for this recipe since the batter is thick. 
The cake batter for this recipe tastes delish.
Bake in a 350 degree oven for 18-20 minutes.
In a new bowl, cream butter until light yellow and fluffy.
Add powdered sugar, vanilla, and milk.
Add food coloring.  Always begin with a small amount. You can always add more later if you want a more vibrant color.
I use a concentrated food paste color from Wilton.  You can also use food coloring.
Cream frosting on medium to high speed for 2 minutes.
Ta daa!  Festive St. Patrick's Day frosting!
Sprinkle with green sprinkles.

Enjoy your St. Patty's Day everyone.  Cheers.

Happy Baking.



  1. yummyyy! i just wanted to note how impressed i am at your perfectly cracked egg shell. i literally paused on that pic for a good minute admiring it. do you crack your eggs with one hand too? i usually have to dig out cracked egg shell pieces from the mixing bowl.

    save one of each baked goods and give them to me this friday. thanks!
    happy baking~

  2. Haha no I use two hands but just posed for the picture. :) But for a tip: I always gently hit the egg against a hard surface to create a dent in the shell. Then I use that dent to crack open the eggshell. Hope this helps!

  3. yummmm!! this is my new fav color for spring btw. hehehe.. minty green. looks good on clothes AND cupcakes. double score!