Buttermilk cupcakes( Nigella Lawson)....

My neice Chelsea is here for a few days and she requested we make cupcakes and decorate them like dogs. The baking I can do, the decorating, I'm not so good at. LOL. We went up to the store and bought a handful( from the bulk bins) of raisinetts, reeces's peices and some natural fruit rollups. I thought about making a cake mix, but I've had this recipe bookmarked for awhile. I also had some buttermilk in the fridge so I pulled out the kitchen aid and went at it. Believe me when I tell you, its the last thing I wanted to do, as I am dog tired from trying to keep her entertained all day. I perservered though and we have wonderful, tender vanilla buttermilk cupcakes. It's an easy recipe and very moist and tender. I whipped up a simple buttercream icing to go with these. Nigella suggest a browned butter frosting, but I passed on that this time. She only decorated one tonight and we have another early day tomorrow and she needs to get her hyper butt in bed.

Buttermilk Cupcakes
Makes 12-14 cupcakes

1 2/3 c all purpose flour
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
3/4 c plus 2 T buttermilk
1 1/2 t vanilla extract
1/2 c soft unsalted butter
3/4 c sugar( I used vanilla sugar)
3 large eggs

Preheat the oven to 350 F. Grease a muffin tin with cooking spray, or line with paper liners. Sift together the flour, baking powder, baking soda, and salt. Set aside. Combine buttermilk and vanilla into a measuring cup. Set aside.

Cream together the butter and sugar. Add eggs one at a time, beating 30 seconds between additions. Add flour and buttermilk mixtures alternatively, blending well after each addition. Using an ice cream scoop, divide batter into preprared muffin tin. Bake for 20-25 minutes until a wooden skewer inserted in the center comes out clean.

Allow cupcakes to cool on a wire rack before frosting.


Brown Butter Frosting
Makes enough for 12-14 cupcakes

1 c (2 sticks) unsalted butter
2 2/3 c confectioner's sugar, sifted
2 t vanilla extract
2-4 T milk

Over medium heat, brown the butter in a heavy bottom saucepan. Stir to make sure the butter does not burn or stick. Continue for 10-15 minutes until deeply brown in color and slightly foamy. Strain through a cheesecloth into a bowl. A strainer will not work as well here to catch all the solids. Allow the brown butter to cool on the countertop until it forms a semisolid paste. Alternatively, refrigerate for about 30 minutes, watching carefully to make sure it doesnt solidify.

Beat the butter until smooth. Add the sugar, and cream until well combined. Add the vanilla. Add the milk, a tablespoon at a time, until you reach the desired consistency.