How to make Buttermilk Cupcakes

Buttermilk Cake


250 grams sifted flour
113 grams Margarine
250 grams granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (240 ml) buttermilk/mala
1 teaspoon white distilled vinegar
1 teaspoon baking soda


Pre-heat the oven to 180C/350F Gas 4.
In a suitable bowl, beat the butter/margarine until soft then the sugar and beat until fully mixed
Add the eggs and mix until the butter and sugar are in liquid form, mix in the vanilla extract.
Add the flour and buttermilk mixture in 2 batches starting and ending with the flour to the butter mixture. Make sure you mix the flour fully before adding the rest of flour and buttermilk. Make sure its fully mixed through.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
For cup cakes, scoop the cake batter into the moulds until 3/4 full. If using a baking tin, line the base with a grease proof paper then pour the cake batter.
Bake cupcakes for about 15 minutes or if using a baking tin check the cake forms a crust then a small knife comes out clean when inserted in the cake.
Allow to cool then decorate with icing

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