GRACE'S LIGHT & FLUFFY CUPCAKES

Grace's Light & Fluffy Cupcakes image

Provided by That Napa Chicken R

Categories Dessert

Time 30m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 9

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1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs (see note)
1 teaspoon vanilla
3/4 cup sugar
6 tablespoons butter (melt and cool first)
2/3 cup buttermilk (see note)

Steps:

Note: Place the eggs in a bowl of hot tap water while you assemble the other ingredients to warm to room temperature.
Instead of buttermilk, you can use milk with a teaspoon of vinegar added as part of the amount.
Heat the oven to 325°F.
Line a 12 cup cupcake pan with 12 liners.
Place the flour, salt, baking powder and baking soda in a medium size bowl (I lkie to use one with a pour spout). Use a whisk (or a fork) and mix together well.
In another bowl, place the eggs and vanilla- whisk together well. Pour in the sugar while whisking and then add the butter and buttermilk- whisk well until mixed.
Add the flour mix to the egg mix in small amounts while just mixing enough to get the flour moist with no large lumps. Don't over mix or it won't be as tender as you might like.
Use a 2-inch ice cream scoop (or a measuring cup) to fill the cupcake liner 2/3 full.
Bake in the middle rack of the oven until the tops just start to brown. A toothpick should come out clean after about 18-20 minutes.
Cool for about 5 minutes before removing cupcakes from the pan. Make sure that the cupcakes are completely cool (about one hour) before you frost or they will be crumbly!