Feb 12, 2015
Top these sweet cupcakes with any edible flower (we used pansies).
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Prep Time: 0 hours 20
2 1/2 c. all-purpose flour
1 3/4 tsp. baking powder
3/4 tsp. fine salt
14 tbsp. unsalted butter
1 3/4 c. sugar
2 tsp. vanilla bean paste or pure vanilla extract
3/4 c. buttermilk
- Preheat oven to 350 degrees F. Line 2 standard 12-cup muffin pans.
- Whisk together flour, baking powder, and salt in a bowl. Beat butter on medium speed with an electric mixer until creamy, 2 to 3 minutes. Gradually beat in sugar, until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low and beat in eggs, 1 at a time, just until blended after each addition. Beat in vanilla. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, just until blended after each addition.
- Transfer batter to lined cups. Bake, rotating pans once, until a toothpick inserted in center comes out clean, 24 to 26 minutes. Cool in pans on a wire rack, 15 minutes; transfer to the rack to cool completely. Frost with butter-cream and garnish with edible flowers.
Video: vanilla cupcake - fluffy, moist, cupcake recipe - Cooking A Dream
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