The theatre where my husband works opened a play on Thursday and I was asked to make the cupcakes. I wanted something non-chocolate, since the reception was at about 10pm, but I wanted them to be lucious. After scouring my cabinets and getting a little creative, I decided on golden butter cupcakes. I improvised this recipe and they turned out great. I will admit that I cheated and used canned cream cheese frosting because I was too short on time to make my own, but I didn't hear any complaints.
As you may have guessed from the title, these babies have a LOT of butter in them. I started with 1 stick, but when I tasted the batter, it needed more, so I tossed in another half stick. That did the trick. If you're not a fan of almond, you can omit the almond extract and use 1 1/2 teaspoons of vanilla extract. If frosting's not your thing, make this in a bundt pan without frosting and serve it with coffee. (Who are we kidding? You should serve it with coffee anyway!)
GOLDEN BUTTER CUPCAKES
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 sticks of butter,softened (not melted) (this is about 3/4 cups)
- 3/4 cups whole milk
- 1 teaspoon pure almond extract
- 1/2 teaspoon vanilla extract
- 3 eggs
Preheat oven to 350 degrees. Line muffin pan with paper liners or spray cups with non-stick cooking spray. In a large bowl, mix dry ingredients (flour, sugar, salt, baking powder) until blended. Add softened butter, milk eggs and extracts and mix with electric mixer on medium speed until batter is thick, creamy and well-blended. (2 minutes should do the trick.)
Using an ice cream scoop,fill each muffin cup 1/2 way full of batter. Bake 20-23 minutes or until tops of cupcakes are golden and a toothpick inserted comes out clean. Remove cupcakes from pan and allow to cool on a wire rack. Frost if desired.
This post was happily submitted to Cupcake Tuesday on Hoosier Homemade!