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Find more organic cupcake recipes in the “Farm Life” section (pp 60–65) of the “Shelter from the Storm” issue of MaryJanesFarm magazine. Don’t have the “Shelter from the Storm” issue? Get it here! →
Buttermilk Cupcakes
Prep Time: 20 minutes
Cook Time: 18–20 minutes
Makes: 18 cupcakes
Ingredients
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¾
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cup butter
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1½
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cups sugar
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3
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eggs
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½
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t vanilla extract
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1
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t almond extract*
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2
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cups flour
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1
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t baking powder
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1
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t baking soda
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1
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cup buttermilk
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- For coconut cupcakes, replace almond extract with 1 t coconut extract.
- For maple cupcakes, replace almond extract with 1 t maple extract.
Directions
- Preheat oven to 350°F. Line muffin tins with paper liners.
- In a medium bowl, combine butter and sugar with an electric mixer. Mix on medium speed for a full 5 minutes. Add eggs one at a time, mixing and scraping the bowl after each addition. Add extracts.
- In a separate bowl, combine flour, baking powder, and baking soda.
- Add a third of the dry ingredients to the batter and beat, alternating with a third of the buttermilk. Repeat until dry ingredients and buttermilk are incorporated into batter.
- Pour batter into lined muffin tins, about ⅔ full. Bake until a toothpick inserted into the center of one comes out clean, about 18–20 minutes.
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Buttercream Frosting
Prep Time: 25 minutes
Cook Time: 3–5 minutes
Makes: enough for 18 cupcakes
Ingredients
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5
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egg whites
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1¼
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cups sugar, divided
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¼
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cup water
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2
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cups butter, softened and cut into pieces
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1½
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t vanilla extract
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Directions
- Place egg whites in a large bowl. (To ensure eggs reach meringue state, make sure the bowl and your whisk are spotlessly clean.)
- In a small saucepan, stir together 1 cup sugar and the water and bring to a boil over medium-high heat. Insert candy thermometer. When syrup reaches a boil, start beating the egg whites on low speed until frothy. Increase speed to high and beat until they hold stiff peaks. Gradually add ¼ cup sugar.
- Once syrup reaches 245°F (between firm-ball and soft-ball stage), immediately remove from heat.
- With mixer on high speed, very slowly drizzle hot syrup into egg whites. Continue whipping until meringue is cool to the touch, about 10 minutes.
- With mixer on medium speed, slowly add butter, 1 T at a time. Continue beating until buttercream is smooth.
- For toasted coconut frosting, replace vanilla extract with coconut extract and beat 1 minute longer. Sprinkle frosted cupcakes with toasted coconut. (Evenly spread 2 cups shredded coconut on a baking sheet and toast in a 350°F oven, stirring occasionally, until golden brown, about 10 minutes.) For maple/bacon frosting, replace vanilla extract with maple extract and beat 1 minute longer. Sprinkle frosted cupcakes with crisp bacon crumbles.
Note: Buttercream can be stored in the refrigerator for one week prior to use, or frozen for up to a month before using. (If frozen, bring to room temperature and beat with electric mixer before using.)
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