The spring produce is finally starting to hit the stores. I am loving all the plentiful fresh asparagus and strawberries. Get a good look at these big , beautiful strawberries I purchased this week.
I love eating strawberries in my cereal or with a little fresh whipped cream on them. But I thought it would be nice to make some vanilla cupcakes as pedestals for the berries. I searched for the perfect cupcake and found it on Baking Bites. These vanilla buttermilk cupcakes are moist but light and will be my “go to” cupcake recipe. Once you make these, I don’t think you will ever use boxed mix again.
I covered some of the cupcakes with sweetened whipped cream and others with a butter cream frosting. When I made the butter cream, I didn’t measure out the ingredients so next time I will make sure to do so. The frosting had a slight tint of strawberry jam. We still have a bowl of frosting left and I have caught some family members eating it by the spoon. I won’t mention any names though.
The weather is almost 90 degrees today so I am going to come up with a creative frozen drink tonight. Hopefully I’ll have that for you next week. Enjoy your weekend!
1 1/3 cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
¼ cup butter, room temperature
1 large egg
1 teaspoon vanilla
¼ tsp almond extract
1 cup buttermilk
Preheat oven to 350F. Place liners in a 12 cup muffin tin. In a medium bowl, stir together flour, baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat the butter and sugar together until it looks creamy. Beat in the egg and the vanilla and almond extracts until mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add buttermilk and stir, again, until almost combined. Add the rest of the flour and stir until all ingredients are mixed in. Divide batter evenly into muffin cups. Bake for 18-20 minutes at 350F, until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool for 10 minutes and then remove from the muffin pan. Cool completely before frosting. Makes 12 cupcakes