Ingredients Jump to Instructions ↓

  1. 2 cups sugar

  2. 5 extra-large eggs

  3. 3 cups self-rising cake flour

  4. 1 cup buttermilk

  5. 3 tbsp. Mexican vanilla

  6. 2 sticks unsalted butter (room temperature) Buttercream Frosting:

  7. 2 sticks unsalted butter (room temperature)

  8. 6 tbsp. vegetable shortening

  9. 10 cups confectioners' sugar

  10. 1/2 cup milk

  11. 2 tbsp. Mexican vanilla

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees. Fill a muffin baking tray with liners or 5 1/2-by-5 1/2-inch squares of parchment paper, with the edges sticking out of the muffin cups.

  2. Beat the butter until softened with an electric mixer. Add eggs and sugar, and beat with the mixer on medium until well-mixed.

  3. Change the mixer to low speed and alternate adding flour and buttermilk, beginning and ending with flour. Stir in vanilla.

  4. Fill the muffin cups about 3/4 full with batter. Bake about 20-25 minutes or until a toothpick or cake tester comes out clean.

  5. Transfer to a wire rack and let cupcakes cool completely.

  6. After the cupcakes have cooled, frost the top with the buttercream frosting.

  7. Fill a disposable pastry bag with the remaining buttercream and use a 3/4-inch decorating tip to pipe three waves on top of each cupcake, each slightly smaller than the one before. Buttercream Frosting: 1. Beat together butter and shortening. Next, add sugar and beat to mix.

  8. Lastly, beat in milk and vanilla. Spread frosting on top of cooled cupcake from edge to edge (to keep cake moist).

  9. Pair with Pinot Noir and enjoy!<


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