The best delicious Snowflake Cupcakes With White Frosting recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Snowflake Cupcakes With White Frosting recipe today!
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3 c Cake flour; see * Note
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
5 Eggs
3/4 lb Unsalted butter; room
-temperature
2 c Sugar
1 1/2 ts Vanilla extract
1 1/2 ts Almond extract
1 c Buttermilk
2 c Confectioners sugar; sifted
4 tb Unsalted butter; softened
1/4 ts Salt
1 ts Lemon extract
* Note: Do not use self-rising flour. Heat oven to 350 degrees. Sift
together the dry ingredients into a medium-size mixing bowl, and set the
bowl aside. Break the eggs into a small bowl, and set aside. In an electric
mixer with a paddle attachment, cream the butter and the sugar until they
are light and fluffy, about 3 to 5 minutes. With the mixer running,
carefully pour in the eggs and the vanilla and almond extracts. Mix in the
flour mixture and the buttermilk by alternating between 1 cup of flour and
1/2 cup of buttermilk; be sure to start and end with the flour mixture.
Line a cupcake tin with paper liners. Fill each cup with batter using an
ice-cream scoop with a 1/4-cup capacity; the batter should nearly reach the
top of the cups. Bake for 25 to 30 minutes. Cool the cupcakes for 45
minutes on a baking rack. Generously ice them with White Frosting. Top with
a Snowflake made from Royal Icing. WHITE FROSTING: In the bowl of an
electric mixer fitted with a paddle attachment, cream the confectioners
sugar and butter until smooth. Add the salt, lemon extract, and milk; beat
until smooth. If the icing is too thin, add more confectioners sugar; if
too thick, add more milk. Makes 2 dozen cupcakes.
Yields
24 servings
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