I made this cupcakes a few days before Ramadhan. I brought some buttermilk a couple weeks earlier and I wanted to try them. I never used buttermilk before. I usually mix in some vinegar with milk when I needed one.
I was planning to make some red velvet cupcakes with the buttermilk. But, I remember that I've made those cupcakes for a few times, and it was time to try a new recipe - buttermilk cupcakes. I googled for recipes and decided to try the recipe from epicurious.
4 cups cake flour (not self-rising)
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla
4 large eggs
2 cups well-shaken buttermilk
1. Preheat oven to 175°C.
2. Sift together flour, baking powder, baking soda, and salt in a bowl.
3. Beat together butter and sugar until light and fluffy and beat in vanilla. Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in buttermilk until just combined.
4. Add flour mixture in 3 batches, beating until just combined after each addition.
Divide batter among muffin cups and bake for 20 minutes, or until golden and a tester comes out clean.