Yield: 24 servings
|3 cups||Cake flour; see * Note|
|1 teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|¾ pounds||Unsalted butter; room temperature|
|1½ teaspoon||Vanilla extract|
|1½ teaspoon||Almond extract|
|2 cups||Confectioners sugar; sifted|
|4 tablespoons||Unsalted butter; softened|
|1 teaspoon||Lemon extract|
* Note: Do not use self-rising flour. Heat oven to 350 degrees. Sift together the dry ingredients into a medium-size mixing bowl, and set the bowl aside. Break the eggs into a small bowl, and set aside. In an electric mixer with a paddle attachment, cream the butter and the sugar until they are light and fluffy, about 3 to 5 minutes. With the mixer running, carefully pour in the eggs and the vanilla and almond extracts. Mix in the flour mixture and the buttermilk by alternating between 1 cup of flour and ½ cup of buttermilk; be sure to start and end with the flour mixture.
Line a cupcake tin with paper liners. Fill each cup with batter using an ice-cream scoop with a ¼-cup capacity; the batter should nearly reach the top of the cups. Bake for 25 to 30 minutes. Cool the cupcakes for 45 minutes on a baking rack. Generously ice them with White Frosting. Top with a Snowflake made from Royal Icing. WHITE FROSTING: In the bowl of an electric mixer fitted with a paddle attachment, cream the confectioners sugar and butter until smooth. Add the salt, lemon extract, and milk; beat until smooth. If the icing is too thin, add more confectioners sugar; if too thick, add more milk. Makes 2 dozen cupcakes.
Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."
Per serving: 252 Calories (kcal); 15g Total Fat; (51% calories from fat); 3g Protein; 28g Carbohydrate; 76mg Cholesterol; 138mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates
Recipe by: Adapted from an Ina Garten recipe Converted by MM_Buster v2.0n.