Published by Stewart, Tabori & Chang
Total Timeunder 30 minutes
Make Ahead RecipeYes
Taste and Texturebuttery, sweet
Type of Dishcake
- 3 cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (3 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/3 cups buttermilk
Preheat the oven to 350°F. Line 24 cupcake tins with baking papers. Sift together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer, cream together the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Alternately add the flour mixture and buttermilk, beginning and ending with the flour.
Fill each baking cup two-thirds full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes.
2005 Sara Neumeier