The Altitude Adjustment Section
Susan Purdy taught me this recipe for Anna’s butter cake, which is a traditional Swedish butter cake, and I've found it's really the only cupcake recipe I need.
Ingredients
2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons unsalted, room temperature butter
1 1/3 cups granulated sugar
3 large room temp eggs
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
1 cup plus 2 tablespoons buttermilk
Procedure
Preheat oven to 350 and set rack in the middle of the oven. In a medium bowl, whisk together the sifted flour, powder, and salt. Set aside. In the large bowl of your electric mixer, cream butter and sugar till well blended, Scrape down bowl and beaters. Add extracts, beating well to blend. Don’t worry if the batter looks curdled, it will be okay. With the mixer on its lowest speed, alternately add the flour mixture and the buttermilk. Beat till batter is creamy and smooth. Scoop batter into paper lined muffin tins — I use a small ice cream scoop. Bake for about 20 minutes or till top is springy, rounded and golden brown, and a toothpick inserted in center comes out clean. Cool and frost with something yummy like lemon butter cream, or chocolate ganache or dust with powdered sugar.
