This week I found myself being the dutiful wife and making some cupcakes for the hubby to take into work. I had some buttermilk in the freezer (yes you can freeze buttermilk!) that needed to be used up so decided to make vanilla buttermilk cupcakes. The sponge was firm on top so great for icing but soft and moist to eat. Utterly yummy. I topped half of mine with homemade vanilla buttercream (icing sugar, milk, butter and vanilla extract) and the other half with some shop bought frosting. Note to self – homemade is always better! Topped with sprinkles and made in polka cupcake cases they looked and tasted fab!
1/2 cup butter, softened
1 & 1/2 cups caster sugar
1 Tsp vanilla extract
2 cups plain flour
1 Tsp baking powder
1/4 Tsp salt
1/2 cup buttermilk
1/2 cup water
Cream the butter and sugar together until soft and fluffy. Add the eggs one at a time, beating in between. Beat in the vanilla extract.
Mix the flour, salt and baking powder in a bowl. In another bowl mix the buttermilk and water. Add both, alternately into the main bowl, beating in between until they are all combined.
Dollop into cupcake cakes and cook in the oven at 160 degrees for 20 minutes or until a skewer comes out clean.
Leave to cool on a wire rack and decorate as you wish.