Happy Easter! I decided to create a cute Easter cupcake today to share with you all.
1 stick of real butter at room temperature
1 cup plus 2 tblsp. sugar
2 large eggs at room temperature
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
dash of salt
3/4 cup buttermilk
Mix butter and sugar together until light and fluffy. Add one egg at a time until incorporated, add vanilla. Scrape down bowl.
Preheat oven to 325 degrees
In a separate bowl, sift or mix with a fork – flour, baking soda, baking powder, salt.
If you do not have buttermilk, make your own by mixing 1 cup of milk and 2 tblsp. of white vinegar, let sit for a minute.
Alternate buttermilk and flour mixture, do not overmix.
Fill paper cups 3/4 full and bake for 16-18 minutes depending on how full your cups are and the altitude.
Buttercream Frosting – https://rawbasil.wordpress.com/2013/11/25/buttercream-frosting/
For lemon frosting, add 1/4 tsp. lemon extract, add more if you want a stronger lemon taste.
I used the cadbury eggs and sifted cocoa on top.
Let cool, frost & ENJOY! I hope you all have a blessed Easter!
Thank you for stopping!