Ingredients
- 3 cups cake flour (DON"T SUB ALL PURPOSE FLOUR!)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (at room temperature, 2 sticks)
- 2 cups granulated sugar
- 5 large eggs (at room temperature)
- 1 1/4 cups buttermilk (at room temperature)
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract (can omit if you don't like the flavour)
How to Make
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Step 1: Preheat the oven to 350 F. Line cupcake pans with paper liners. Set aside.
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Step 2: In a medium mixing bowl, combine the cake flour, baking powder and salt.
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Step 3: In a mixing bowl using an electric mixer fitted with the paddle attachment, add in butter, beat on medium-high speed for 2 minutes, until light and creamy in color. Add in the sugar, and beat for 2 minutes more. Scrape down the sides of the bowl and beat for one more minute.
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Step 4: Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk, vanilla extract and almond extract, if using in a bowl. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
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Step 5: Divide the batter between the prepared paper liners, filling each about 2/3 of the way full.
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Step 6: Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.
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Step 7: Frost cupcakes when cool as desired.
We hope you enjoy this recipe!
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