Posted by Chef Penny | Posted in Buttermilk , cream cheese , cupcakes , frosting | Posted on 10:57 AM
Last week I bought a HUGE carton of buttermilk, which I didn't wind up using because I didn't make that recipe. So I was determined to find a recipe to make with buttermilk! Not only did I find a recipe that uses it, but it used 2 cups worth and sadly I still have more left (more to bake!!!). And the maple cream cheese frosting was because I was reading my book that had the flavor profile of buttermilk and maple went well with it, which was also in my house!!
Recipe:
CAKE:
4 cups cake flour- NOT self rising. (can substitute all purpose four:1 cup minus 2 tbsp= 1 cup cake flour)
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
2 sticks butter (1 cup) softened
2 cups sugar
2 tsp vanilla extract
4 eggs
2 cups well shaken buttermilk
FROSTING:
2 (8 oz) packages of cream cheese, softened
1 stick (1/2 cup) butter, softened
1 1/2 cups powdered sugar
1/2 cup pure maple syrup
1 1/2 tsp vanilla extract
Directions:
Preheat oven to 350*. Mix dry ingredients together in a bowl. Mix butter and sugar until light and fluffy using a mixer . Add vanilla. Add eggs one at a time until incorporated. With the mixer on low speed, add buttermilk until just incorporated. Add the dry ingredients in 3 batches slowly until just mixed.
Pour into muffin tins with liners. Fill almost to the top. I made about 36 but the original recipe was called for 24. Mine also overflowed, but they were large and in charge! Bake for 20 minutes or until just turning golden on top/knife comes out clean.
For the frosting, mix the cream cheese and butter until smooth. Add the rest of ingredients until mixed.
Pipe (i used a professional piping bag, but you can make one with a baggy and cut the end off!) the frosting on the cupcakes only if they are cool! If the frosting isn't stiff enough, put it in the fridge until the consistency is pipe-able! You can also spread it on. You will see the pictures and the difference.
Now, I gave one to my dad- he said there was too much frosting on it and it over powered the buttermilk in the cupcake. So maybe this was a bad choice of frosting or maybe I just actually did put too much on it!
Anyway, here are the pictures. Play around with different frostings like chocolate or lemon.
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