(Sydney, New South Wales)
14oz (400g) all-purpose (plain) flour
1 tablespoon baking powder
3 teaspoons mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
8oz (250g) butter, softened
11oz (315g) sugar
2 teaspoons vanilla essence
8fl oz (250ml) buttermilk
Preheat the oven to 350F (175C).
Line cupcake trays with cupcake papers.
Cream butter and sugar and beat until light and fluffy.
Add vanilla essence and then add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder, mixed spice, cinnamon, and cloves and add half to the butter mixture, together with half the buttermilk and beat until well combined.
Add remaining dry ingredients and buttermilk and continue beating until smooth.
Spoon mixture into cupcake trays.
Bake for 15-18 minutes or until golden in color and a skewer inserted in the middle of a cupcake comes out clean.
Leave in trays for five minutes before turning onto a wire rack to cool completely.
Frost with icing of your choice.Hi Lucy
Thanks very much for sending in your recipe for buttermilk cupcakes.
Buttermilk always seems to make cakes and cupcakes so light and moist.
Don't let buttermilk scare you off as you can achieve a similar result by add a tablespoon of vinegar to full cream milk and letting it sit for five minutes. The milk will curdle and can then be used in place of buttermilk.
Thanks again for sharing your recipe.