natasha’s kitchen | Itty Bitty City Kitchen

Yesterday we made some buttercream.

And much as we’ve all had days where we’d love nothing more than to sit down with a big ‘ol bowl of butter cream and a spoon, we’re all adults here.

Well, actually, that doesn’t mean anything. We’re adults. So we CAN eat the butter cream with a spoon if we want to. Yea, I guess we know better. But we also knew better when we were kids and mom told us not to do something and we did it anyway…

But I digress.

We made butter cream. And because we know better, and well, because today is all about the letter C, we’re going to put the butter cream on some amazingly delicious and simple cupcakes.

I don’t have a go-to cupcake recipe so I set out to find one. This one is from Natasha’s Kitchen. She got it from Glorious Treats. If these two ladies both love it, then it sounded good to me. So thank you for posting this one.

1 1/4 cups flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup sugar
1 1/2 tsp vanilla
1/2 cup canola oil
1/2 cup buttermilk (or use 1/2 cup milk with a 1/2 tsp of lemon juice. I did. It works! Swear! Great baking trick!)

Preheat the oven to 350 and line a cupcake pan with cupcake liners.

In a bowl whisk together flour, baking powder, baking soda and salt.

In another bowl beat two eggs

then add the sugar and stir

then add the oil and the vanilla and stir

Now here is where you’re supposed to patiently mix the wet ingredients into the egg mixture, alternating with the buttermilk and the flour until everything is gently combined.

I don’t have the room for a stand mixer in this bitty kitchen

Nor do I have the patience for this.

So I very gently folded the dry into the wet (all at once, but carefully)