I wished all my cupcakes came out of the oven beautifully domed, smelling buttery and vanilla-y at the same time. Mmm. But my bakes like to deceive me once in a while, looking pretty in the oven, and then take me surprise when they come out.
Testing Sherry Yard’s buttermilk cupcake recipe from The Secrets of Baking. I’m partially to blame for the craters cause I added an extra egg (my eggs were pretty small ;) so i thought 3 small eggs = 2 large eggs! Maybe not too good an idea. Hahaha.)
But all was not lost. It’s buttery and soft – I topped mine with jam. And hey, it doesn’t look so bad after all! *grinz*
Buttermilk Birthday Cupcakes
adapted from Sherry Yard’s The Secrets of Baking
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup sugar
4 large eggs
6 ounces butter, unsalted and melted (170g)
2 tsp vanilla
1. Preheat oven to 350°F. Line the muffin trays.
2. Triple sift the flour, baking powder and salt in a medium bowl.
3. Fill a medium saucepan halfway with water and bring it to a simmer. Combine the sugar and eggs in a bowl and place it over the simmering water, creating a double boiler. Whisk continuously until the temperature reaches 100°F, 2-3 mins. (I usually just whisk and stop once in a while, test it with your fingers – once its warm and you can’t feel the sugar in the eggs, you can stop.)
4. Remove from heat and transfer to standing mixer with a whisk attachment, or use a hand mixer. Whip on high for 5 – 8 minutes, or until the eggs are three times their original volume, and are thick and pale yellow in colour. Turn the mixer to medium speed and whip for 2 more minutes – this stablizes the foam.
5. Turn the mixer to low speed, stream in the warm melted butter and mix until incorporated.
6. Fold in 1/3 of the dry ingredients using a balloon whisk – careful not to deflate the foam. Add 1/3 of the buttermilk and continue to fold. Continue adding the dry ingredients and buttermilk alternatively in thirds, until all are incorporated. Add the vanilla. (For mine, I added the vanilla with the buttermilk :))
7. Pour the batter into the prepared muffin cups, leaving 1/4 inch of space from the top of each cup. Bake for 20 minutes, until golden brown and the tops spring back from the touch of a finger. Let cool in the pan on a rack for 5 minutes, then remove the cupcakes from the pan and set on the rack to cool.
8. Your cupcakes are now ready to be eaten, or decorated!