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Buttermilk Cupcakes with White Frosting

3 cups cake flour, see note
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 eggs
3/4 pound unsalted butter, at room temperature
2 cups sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 cup buttermilk
2 cups sifted powdered sugar
4 tablespoons unsalted butter, softened
1/4 teaspoon salt
1 teaspoon lemon extract

Preheat oven to 350 deg. 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, 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.

WHITE FROSTING: In the bowl of an electric mixer, cream the powdered
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. Yield: 2 dozen


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