Skip to main content
logo
Food Advertising by

Buttermilk Cupcakes



I'm back at my comp again after a short but relaxing vacation.  Wish that I could stay longer and enjoy the cool, fresh air instead of sweating it out in this awfully hot and humid weather.  These cupcakes were made some time back, can't really remember the source of this recipe but the method of making these little cuppies caught my attention.  Verdict ........ light texture. Tastewise ..... it's a cross bewteen a sponge and a cake but undoubtedly delicious!









Recipe for Buttermilk Cupcakes










    Ingredients

    • 8 oz cold butter, cut into cubes
    • 12 oz plain flour
    • 9 oz caster sugar     
    • 1  Tbsp baking powder
    • 1/8  tsp salt
    • 1 cup buttermilk, cold
    • 1/2  cup water
    • 1  tsp vanilla
    • 1/2  tsp bicarbonate of soda
    • 2 eggs
    • 4 egg whites
    Method
    1. Sift flour, sugar, baking powder and salt into a mixing bowl, mix well.
    2. On low speed, add in butter piece by piece till well incorporated.  Mixture will be crumbly but not sticky.
    3. In a bowl with a spout, mix cold buttermilk, water, vanilla and stir.
    4. Quickly add in bicarbonate of soda, stir well.
    5. Pour this mixture into the butter mixture, mix till just combined.
    6. Increase speed to medium and beat till ridges form at the side of the mixing bowl and pull away from the side of the bowl.
    7. Lightly whisk egg and egg whites in a bowl on low speed and slowly add this into the butter mixture.
    8. Scrape mixture and fold in once or twice, then stop the machine.  Scoop the mixture into the lined cupcake pan.   Bake in a preheated oven @ 180 deg C for 25 to 30 mins.  Test with a skewer till it comes out clean.  Let cool in pan before removing onto a wire rack to cool completely.
    9. Yield :  24 cupcakes.

    To make buttermilk
    Add 1  Tbsp white vinegar or lemon juice and enough milk to make up 1 cup.  Stir and let stand for 10 mins.


Comments

  1. Nice to see you, Cheah. These cakes look really scrumptious.
    Will write soon. Have a lovely day.
    Kristy

    ReplyDelete
  2. Cheah, welcome back :) Glad you had a wonderful break. Looking forward to more sharing from you :)

    ReplyDelete
  3. hi,,may i know can i used yougru instead of
    buttermilk,alos,is 9oz of sugar very sweet,
    sori first time baker,,
    thanks----june-

    ReplyDelete
    Replies
    1. Hi June. I suppose you can use plain yoghurt. 9 oz sugar is not very sweet, I've already reduced the sugar from 12 oz to 9 oz.

      Delete
  4. Welcome back! your cupcakes looks delicious with very fine crumbs:)

    ReplyDelete
  5. My guess was correct that you have gone for holiday. Lovely cupcakes.

    ReplyDelete
    Replies
    1. Thanks, Chris..... yes planning to go for more holidays, ha, ha!

      Delete
  6. what a beautiful and yummy cake.

    ReplyDelete
    Replies
    1. Thank you Xing Hui. Just had a peep at your blog. Interesting recipes you have there.

      Delete
  7. Hi Cheah, welcome back. Will visit you often from now.....

    ReplyDelete
    Replies
    1. Thank you Kimmy. Yes, time to go blog surfing again to view all the lovely and appetising eats!

      Delete
  8. Welcome back Cheah! I've missed your posts dearly and you too :D These cupcakes looks yummy and I must make your buttermilk one day.

    ReplyDelete
  9. I love buttermilk but have never used it in a sweet recipe! Like the idea.

    ReplyDelete
    Replies
    1. Perhaps you can give it a try now and thanks for dropping by!

      Delete
  10. welcome back, Cheah! what a simple and delicious treat. I love it :)

    ReplyDelete
    Replies
    1. Thank you. Yes, simple and easy. That's what I like!

      Delete
  11. The cupcakes have a really smooth and moist crumb. Perfect for either breakfast or coffee break.

    ReplyDelete
  12. Cheah, this is nice and simple!

    ReplyDelete
  13. I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.

    ReplyDelete
  14. Hi Cheah,
    This cake looks simple but the texture looks great!
    The method of making this cake is a bit different from a normal butter cake, this one uses cold butter
    Love to try this out soon.
    Have a nice weekend :)
    mui

    ReplyDelete
  15. Can I change the 1 cup of water to 1 cup of fresh milk?

    ReplyDelete
    Replies
    1. The recipe calls for 1 cup cold buttermilk and 1/2 cup water. Since there's already 1 cup of buttermilk, then I'd say to stick to 1/2 cup water. Hope this helps.

      Delete
  16. actually i would like to ask a cup of buttermilk equals to how many oz?

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.