I will have to admit that this recipe from Eats Well With Others is a little out of my cupcake comfort zone. I tend to be more of a “traditionalist” but maybe I should try these to expand my cupcake horizons.
Vanilla Buttermilk Cupcakes
Makes 16-24 (I got 18)
- 1 1/2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 sticks butter, softened to room temperature
- 1 cup granulated white sugar
- 2 large eggs
- 1 egg yolk
- 2 tsp pure vanilla extract
- 1/2 cup buttermilk
- Preheat the oven to 350. Line muffin cups with liners.
- In a medium bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt.)
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy on medium-high speed, about 3 minutes. Add in the eggs and egg yolks, one at a time, scraping down the bowl after each addition. Add in the vanilla extract.
- Add the flour mixture in three additions, alternating with the buttermilk. Mix until combined and the batter is smooth.
- Fill the cupcake liners with the batter about halfway or just barely over halfway.
- Bake for about 15-18 minutes or until a toothpick inserted in the center comes out with moist crumbs. Allow to cool completely before frosting/curding.
Mango Ginger Curd
Makes about 3-4 cups, an Eats Well With Others Original
- 2 cups sugar
- 8 tbsp corn starch
- 4 tbsp flour
- 1 tsp dried ginger
- 1 cup cold water
- 1 1/2 cups worth pureed mango flesh
- 4 tbsp fresh lime juice
- 6 egg yolks
- 4 tbsp butter, softened
- 2 cups boiling water
- In a saucepan, combine the sugar, cornstarch, flour, and ginger. Gradually blend in cold water, mango puree, and lime juice.
- Add the egg yolks and butter, blending until smooth.
- Gradually add in the boiling water, stirring constantly.
- Place the saucepan over medium high heat and bring to a boil, stirring gently with a spatula and scraping the bottom to prevent burning. Once the mixture begins to thicken, reduce the heat and simmer for one minute.
- Remove from heat and let cool completely (I usually refrigerate it overnight.)
- Fill cupcakes with curd either by cutting them in half and piping some in the middle or by plunging a piping bag fitted with a star or 1M tip into the center of the cupcakes and piping it inside them.