| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 24 | Servings | ||
INGREDIENTS
| 3 | c | Cake flour, see * Note |
| 1 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| 5 | Eggs | |
| 3/4 | lb | Unsalted butter, room |
| temperature | ||
| 2 | c | Sugar |
| 1 1/2 | t | Vanilla extract |
| 1 1/2 | t | Almond extract |
| 1 | c | Buttermilk |
| 2 | c | Confectioners sugar, sifted |
| 4 | T | Unsalted butter, softened |
| 1/4 | t | Salt |
| 1 | t | Lemon extract |
INSTRUCTIONS
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. Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - [email protected]" Per serving: 252 Calories (kcal); 15g Total Fat; (51% calories from fat); 3g Protein; 28g Carbohydrate; 76mg Cholesterol; 138mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates Recipe by: Adapted from an Ina Garten recipe Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 265
Calories From Fat: 129
Total Fat: 14.6g
Cholesterol: 74.7mg
Sodium: 147.1mg
Potassium: 52.5mg
Carbohydrates: 30.7g
Fiber: <1g
Sugar: 17.3g
Protein: 3.2g