There is a science to creating a good cupcake and cake, but once you learn the correct ratios the options are endless! Contact me for baking lessons or invite your friends over and host a cooking party where I will teach you all the tricks behind creating an easy but delicious cupcake!
Boxed cakes and the ones you buy at the store are full of industrialized and processed ingredients that are at worst harmful to your body and at best inferior in taste to cupcakes make from scratch. If you can’t pronounce an ingredient listed or if there is a color followed by a number then you aren’t eating food. You are eating food like ingredients. I think that there is nothing wrong with indulging in a good cupcake or dessert and the one below is rare for me to develop as it has more sugar than I cook with in an entire week (all my sweet treats combined). But as I say over and over again, its the quality of the ingredients that you use that matter. I bake with butter from grass fed cows, the buttermilk I make myself with milk from grassfed cows. The sugar is organic evaporated cane juice, the eggs are from pastured chickens, etc. I make sure that I get the most out of my desserts as should you!
Vanilla Almond Orange Cupcake with Almond Orange Zest Buttercream Frosting
- 2 cups flour
- 1 1/4 cup sugar
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp salt
- 2 eggs plus 1 egg yolk-beaten
- 8 T Butter soften
- 1 tsp Vanilla
- 1 tsp Almond
- grated peel of 1 small orange
- 1 T orange juice
- 1/2 cup whole buttermilk
- 2 1/2 T flour
- 1/2 cup whole milk or cream
- 1/2 tsp almond extract
- a few tsp orange zest
- 1/2 cup sugar
- 1/2 cup butter
- Preheat oven to 350
- Mix the dry ingredients together
- cream together the butter and sugar and add the eggs, vanilla, almond and buttermilk. Mix all together with minimal mixing. Bake for 20-30 minutes...pretty darn easy eh?
- In a sauce pan stir together the flour and milk until it forms a thick paste, add in the almond and orange zest. Cool completely (this is when Iowa winters help- just put it outside or on ice)
- Cream together the sugar and butter (do NOT use powdered sugar) until it is completely smooth. Using a handheld mixer or stand mixer combine the cooled paste with the creamed butter and sugar and whip until it starts to create peaks. Adjust the flavor as desired!