Another cupcake recipe for the kids. Adult will like them, too.  

Snowflake Cupcakes With White Frosting

Yield: 24 

3 cups cake flour, see * Note 
1 1/2 Tsp vanilla extract 
1 Tsp baking powder 
1 1/2 Tsp almond extract 
1/2 Tsp baking soda 
1 cup buttermilk 
1/2 Tsp salt 
2 cups confectioners' sugar, sifted 
5 eggs 
4 Tbl unsalted butter, softened 
3/4 LB unsalted butter, room temperature 
1/4 Tsp salt 

1 Tsp lemon extract 
2 cups sugar  

* 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 1/2 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 1/4-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






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