BUTTERMILK DONUTS: love those old fashioned buttermilk donuts with the thin glaze of icing.
I made a second batch of your vanilla cupcakes, added a big tsp.of Cinnamon, an rounded half tsp of Mace, put them in a jumbo cupcake pan, baked longer at a lower temp (350 f.)...........Put a thin drizzle of glace corn syrup (cookie) icing on the tops while they were still warm............................
♦wowie kazowie were they good, and they tasted just like buttermilk donuts. ♦ 
MB, this variation sounds delicious. We're getting hit with that big snowstorm tomorrow; buttermilk muffin donuts should be hot from my oven mid-storm.
AWhat about trying the reverse creaming method? I've used it when I make my coconut cake and it turns out well.
MB, this variation sounds delicious. We're getting hit with that big snowstorm tomorrow; buttermilk muffin donuts should be hot from my oven mid-storm.
We got two feet of snow. I hate complaining to the Alaska members, but suffice it to say, I am so tired of shoveling.
While it was snowing I made MB's variation and it is truly delicious. The mace really makes a difference. Thanks, MB!
At the beginning of my baking career I only used real buttermilk. But over time, when my bakery ran out or the milk truck was late, I had to substitute with a faux version. I can tell the difference; the faux buttermilk products lack the tang and lighter texture. But not one customer noticed. So I made the switch with all my recipes. It made life a little easier (cross an ingredient off my inventory list) and cheaper (same reason). I'm all for making life easier if the final product is still excellent.
AZ, I've used powdered buttermilk with success but in this particular case I made a phony buttermilk by mixing milk with lemon juice or vinegar. It also works by adding them separately to the batter. (But I didn't like to confuse my bakers so when the recipe said "add buttermilk" they had a thick liquid to pour.)
Quote by @%username% on %date%
%body%