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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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choose your frosting- the recipe makes enough for 2 batches. If you're only making 1 batch, reduce frosting recipe in half and choose vanilla or almond. Ingredients:
nonstick cooking spray |
4 1/2 cups cake flour |
3 1/2 teaspoons ground cardamom |
2 1/4 teaspoons baking powder |
3/4 teaspoon salt |
9 large eggs |
1 1/2 teaspoons orange zest |
1 teaspoon vanilla extract |
2 teaspoons orange flower water |
2 1/4 cups unsalted butter (41/2 sticks) |
3 3/4 cups sugar |
1 cup buttermilk |
3 cups butter |
2 1/2 lbs confectioners' sugar |
3 tablespoons whipping cream |
1 1/2 teaspoons vanilla extract |
1 teaspoon vanilla |
1 teaspoon almond extract |
6 drops yellow food coloring |
Directions:
1. Preheat oven to 325°F.
2. Spray insides of paper molds with spray.
3. Arrange on 2 baking sheets.
4. Sift flour, cardamom, baking powder and salt into a large bowl.
5. Whisk eggs, orange peel, flower water, and vanilla in a bowl.
6. In a medium bowl beat butter with an electric mixer, gradually add sugar, beating well.
7. Add egg mixture.
8. Beat in dry ingredients alternating with buttermilk.
9. Spoon 1/3 cup batter into each paper mold.
10. bake about 25 minutes, switching racks after 12 minutes.
11. Transfer to racks to cool completely.
12. For frosting, beat butter until softened, beat in sugar, cream, vanilla.
13. Divide into 2 bowls.
14. Add vanilla to one bowl; stir.
15. Add almond extract and food coloring to the other bowl; stir.
16. Frost cupcakes,.
17. Enjoy.
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