- 1.5 cups All-purpose flour
- 1 teaspoon baking powder
- .5 teaspoon baking soda
- .25 teaspoon salt
- .5 cups buttermilk
- 1 each lemon zest
- 1 teaspoon vanilla
- .5 cups butter, softened
- .75 cups sugar
- 1 each egg
- 1 each egg yolk
ingredients
directions
1. preheat oven to 350 degrees, line muffin tins with paper liners set aside |
2. whisk together the flour, baking powder, baking soda, and salt set aside. In a second bowl combine the buttermilk, lemon zest, and vanilla; set aside. |
3. In electric mixer beat the butter until light and fluffy on high speed. Gradually beat in the sugar and continue beating until the mixture is very light and fluffy. Lower the mixer speed to medium. beat in the egg then the egg yolk. lower the mixer speed to low. beat in the flour mixture alternately with the buttermilk mixture. just until blended |
4. Pan up cupcakes using yellow handle scoop into prepared muffin tins. |
5. Bake until the tops of the cupcakes are golden and springy when lightly pressed with a fingertip, 20 to 22 minutes. |
Keywords
gnvdc, kevin
