The modification I made was to add a wee bit of coconut extract instead of the almond called for in the recipe. If you don't have it, you can just use almond or extra vanilla. It's worth it to get the coconut extract, because it gives even the cake itself a subtle hint to coconut that will make your eyes roll back in your head in delight. Unless you hate coconut.
Vanilla Buttermilk Cupcakes
- 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 coconut extract (or any other extract - almond and orange are great ideas for this cake)
- 1 cup buttermilk
Preheat oven to 350 F. Place liners in a 12 cup muffin tin.
|Nom Nom Nom|
In a medium bowl, stir together flour, baking soda, baking powder and salt.Makes 12 cupcakes
For the frosting, I made vanilla buttercream. Because I wanted that sugary, crusty type of frosting that dries a little on the outside, I went with a butter/shortening combo rather than all butter. If the thought of shortening in your frosting makes you hurl, you can just use butter (and never, ever buy a cake with buttercream frosting from a bakery again).
Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup vegetable shortening
- 4-5 cups powdered sugar