My daughter discovered this recipe for light and fluffy cupcakes
using cake flour. They were the perfect cupcake
to turn into an Easter confection.
I'm including this picture to show how thin the batter is.
Even so, it baked up into solid rounds with no hint
of falling in the center.
I topped the icing with toasted coconut and chocolate eggs
in pastel colors. Simple yet cute.
1¼ cups cake flour
1¼ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
Blend dry ingredients together with a whisk; set aside.
3/4 cup sugar
1½ tsp. vanilla
½ cup vegetable oil
½ cup buttermilk*
In a mixing bowl, beat eggs until frothy. Add sugar and continue to beat
until mixed. Add vanilla and oil and beat until smooth and creamy.
Add flour mixture to creamed mixture alternately with buttermilk,
beating just until combined. Mixture will be thin.
Line 12 muffin cups; pour batter into cups filling 2/3 full.
Bake in preheated 350 degree oven for 12 to 14 minutes.
Cool in pan for 2 minutes, then carefully remove to wire rack to
(* stir ½ tsp. white vinegar into ½ cup milk; set aside for 5 minutes.
Substitute for the buttermilk in recipe)
CREAMY BUTTER FROSTING
1/3 cup butter softened
1 tsp. vanilla
¼ tsp. salt
4 tablespoons cream or milk
2½ to 3 cups powdered sugar
Cream butter, vanilla and salt until light and fluffy.
Add cream and 2 cups powdered sugar, beating until smooth.
Stir in enough remaining powdered sugar until frosting is spreadable.
Less amount of powdered sugar is needed when the last amount is
stirred in instead of using beaters. That also means it will
taste less sweet which is my preference.