Not sure if any of you know this, but before I started blogging, I wanted to open my own at-home bakery. Tis true. This explains why there are so many recipes under the dessert section of the blog ;) I won't go into detail about why I didn't open it up.....cause really, who has time for that?
Just suffice to say that I am loving this blogging thing ;) And I'm actually glad I chose to go this route versus the business owner route. I'm here with my children all day and get to watch them grow up. I get to write posts until my heart is content, which is a passion of mine....and get paid for it ;) I get to put my creativity to use...both inside the kitchen and with this blog, and I get to share what I create with all of you.....all without the added stress of owning my own bakery/cafe' ;) I'd say it's all working out just fine....don't you?
When and if I ever do open up my own bakery in the future, these Classic Cupcakes will definitely be on the menu! And even though the frosting is from a can (hey...last time I cheked my name was not Martha Stewart..lol), the actual cupcake itself is made from scratch. I had a cup and a half of cake flour to use up so I searched and searched and searched for ideas. It lead me to this recipe. Of course, I tweaked it and added a little bit of this and a little bit of that to it...but the results were out of this world ;) I love working with cake flour and it is so amazing how your desserts come out so moist and tender when you use it.
These cupcakes rock!! Make em' tonight for your next get together or make them just because it's Tuesday. You actually really don't need a reason to bake them ;) Just do it :)
1/2 cup butter, room temperature
1 cup sugar
1 and 1/2 cups cake flour
1/2 cup buttermilk
1/2 tsp. salt
1 tsp. baking soda
1 tsp. almond extract
1/2 cup hot water
1. Line cupcake pan with cupcake liners and preheat oven to 350 degrees.
2. Cream butter and sugar.
3. Add remaining ingredients individually, mixing well after each addition until smooth.
4. Using an icecream scooper, scoop batter into lined cupcake pan.
5. Bake for 20-25 minutes.
6. Frost and decorate with your favorite icings and decorations.
I'm linking this recipe up to the following parties: