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| The Finished Goods |
The result was a wonderfully moist cupcake with a sinfully delectable frosting. A must whip up since it takes so little time to make.
Recipe and prep photos after the jump.
Buttermilk cupcakes taste wonderful even without any frosting. However, if you have the inclination please do adorn these cuties with a frosting of your choice. With vanilla as base, they are eager and ready to absorb any over the top flavours you can possibly whip up.
My recipe makes three dozen (36) cupcakes. Use as many for immediate consumption as required. You can store the rest in an airtight container refrigerated up to 2 weeks.
For the cupcakes:
[Make sure all ingredients are at room temperature]
3 cups cake flour *
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoons salt
250 grams unsalted butter
2 1/2 cups sugar
5 large whole eggs plus 3 egg yolks
2 cups buttermilk **
2 teaspoons pure vanilla extract
1. Preheat oven to 350°F. Line your muffin tins with cupcake liners.
2. Sift together both flours, baking soda, baking powder, and salt.
3. Using an electric-mixer cream butter and sugar until pale and fluffy.
4. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl to make sure everything is mixed. Add yolks, and beat until thoroughly combined. Keep beating the mixture slowly.
5. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in the vanilla extract. It should look something like this.
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| The Fluffy Batter |
6. Once the batter is ready, its time to divide the mixture equally into your cupcake tins. Make sure to fill the batter only 3/4th of the way of the liner. This will ensure your cupcakes stay within the liners. A pictorial hint to guide the way:
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| The Filled Tins |
8. Once done, transfer the tins on to the wire rack for cooling for 15 mins and then empty the cupcakes from the tin after that.
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| Buttermilk Cupcakes Begging to be frosted |
Your traditional vanilla buttermilk cupcakes are ready for frosting now.
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The pistachio frosting that I have used here is an interesting marriage of 'pastry cream' and buttercream frosting. I have made it a little lighter to go well with the cupcakes.
This can be made and stored two days ahead in the refrigerator. Making life simpler. Just remember to bring it to room temperature before using.
1 1/2 cups half and half
3/4 cup pistachio nuts (unsalted and washed thoroughly; finely chopped)
1/2 granulated cup sugar
3 large egg yolks
2 tablespoons all purpose flour
1 teaspoon vanilla extract
150 grams unsalted butter (room temperature)
1. Bring the half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour.
2. Whisk in sugar, yolks and flour in medium bowl to blend.
3. Bring the half and half mixture to simmer; gradually whisk into yolk mixture.Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla.
4. Transfer to processor; blend until nuts become smooth. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours.
5. Using electric mixer, beat unsalted butter in large bowl until fluffy. It should become three times its volume.
6. Now add the pastry cream into the butter by 1/4 cupfuls, beating well after each addition. It will look something like this.
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| The Finished frosting |
Putting it all together.:
Using an offset spatula cover your cupcakes with the frosting.
Decorate with chopped pistachio nuts.
Serve and Enjoy!
Important Tips:
* Preferably avoid self-raising flour. Though you might be tempted by the fact that the baking powder is evenly mixed but its use is limited by the lack of control over the amount of leavening going into your mix.
** Buttermilk: If you grocer does not stock buttermilk, don't fret. It is extremely easy to make. Follow this guideline, that I follow regularly.
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