Nov 4, 2010

Vanilla Buttermilk Cupcakes with Walnuts & Vanilla-Honey Buttercream

So first things first. Ignore the puckered cupcake liners! I bought those suckers at Michael's and they do not fit my cupcake pan! I just have a regular old cupcake pan and they are too big. Strange. The package said that they were standard muffin liners. Oh well. :/

These cupcakes came to be because I had buttermilk leftover. Whenever I buy buttermilk, I never use the entire container and it ends up going back. Most of the time I will just substitute regular milk and lemon juice/vinegar and that's fine, but I needed real buttermilk for another recipe. So on went a search for a way to use it up. Voila! Cupcakes we have! After I finished mixing up the vanilla buttermilk cupcake batter, I felt like they were just a little too plain, so that's where the walnuts came from. The cupcakes would have been delicious without them, but they added a nice texture and flavor combination. I didn't want to ice them with plain vanilla buttercream, so I added a little honey and almond extract and that made for a nice compliment to the cupcakes. The buttermilk really seemed to help keep the cupcakes nice and moist.


Vanilla Buttermilk Cupcakes with Walnuts
adapted from Baking Bites

2 2/3 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 cups sugar
1 stick butter, room temperature
2 large eggs, room temperature
2 tsp. vanilla
1/4 tsp. almond extract
2 cups buttermilk, room temperature
1 cup finely chopped walnuts.

1. Preheat over to 350 degrees. Line muffin tin with cupcake liners.
2. In a medium size bowl, stir flour, baking soda, baking powder, and salt together. Set aside.
3. In the bowl of an electric mixer, cream butter and sugar together until light and fluffy. Beat in eggs one at a time until incorporated.
4. Add vanilla and almond extracts and mix until combined. Stir in buttermilk. Stir in flour mixture and mix until combined. Mix in walnuts.
5. Divide batter evenly into muffin tins and bake for 16-18 minutes, until inserted toothpick comes out clean.
6. Cool in muffin tin before removing to a cooking rack.

Makes 24-26 cupcakes

Vanilla & Honey Buttercream

Adapted from Made in Melissa's Kitchen

2 sticks unsalted butter, room temperature
3 cups powdered sugar
1/8 tsp. salt
2 tsp. vanilla extract

1/4 tsp. almond extract
3 tbsp. honey
1-2 tbsp. milk

1. In the bowl of a stand mixer fitted with the whisk attachment, whisk butter until smooth on medium
high until smooth.
2. Add powdered sugar and salt and beat until sugar is incorporated on medium low.
3. Scrape down the bowl, add vanilla and almond extracts & honey. Add milk, 1 tbsp. at a time (you may not need the second tablespoon) and increase speed to medium high and whisk until light and fluffy, 3-4 minutes. Scrape down bowl as necessary.


2 comments:

Nick said...

Love the pics! Thanks for sharing this experience with us. If you ever are looking for any additional walnut recipes, don't hesitate to join our conversation!

Melissa @ Made in Melissa's Kitchen said...

I love this buttercream. I bet the almond extract and honey make it even better!

Post a Comment