Procedures:
* 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?br />
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@prodigy.net"
Per serving: 252 Calories (kcal); 15g Total Fat; (51% calories from fat);
3g Protein; 28g Carbohydrate; 76mg Cholesterol; 138mg Sodium Food
Exchanges: 1/2 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.
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