In case you were wondering…

Butter + Milk ≠ Buttermilk

The word buttermilk is formed by fusing together the words butter and milk, but the THING buttermilk cannot be obtained by the same equation.

This understanding leads to further thoughts on the matter which results in the illuminating realization that nothing is ever as it seems.

A fly that combines with fire will bring us a burnt fly, not a firefly.

A football is not created by combining a foot with a ball, though for some reason a cow is involved in contributing to the materials.

Take jelly and feed it to a fish and watch as nothing happens, let alone the fish morphing into its translucent spindly oceanic counterpart.

I have placed a cup next to a cake before to see if they get along, but no romance is to be had that spawns little baby cupcakes ready for individual consumption.

Nothing makes sense.

The conclusion that can be reported based on my experiments is that when buttermilk is used to create a cupcake, that combination somehow adds up to something delicious.

And that is an equation I can get behind.

Vanilla Buttermilk Mini Cupcakes

2 Cups AP Flour
3 Tsps. Baking Powder
1 Tsp. Salt
1 Stick Butter, Room Temperature
1 Cup Brown Sugar
2 Eggs
2 Tsp. Vanilla
1 ¼ Cups Buttermilk

Preheat the oven to 350°F
Line two mini muffin tins with papers (this will make 48 mini cupcakes + 3 large cupcakes if you only have 2 mini muffin tins)

Sift together the flour, baking powder, and salt, then set aside
Cream the butter and brown sugar using a stand or electric mixer
Add the eggs one at a time
Measure out the buttermilk and mix the vanilla into the buttermilk
Slowly begin incorporating the dry ingredients into the butter and sugar, alternating with additions of the buttermilk
Scrape down the sides with a spatula and commence mixing with a gentle folding
Scoop into mini muffin tins and bake for 10 minutes
Larger cupcakes will take closer to 15 minutes
Remove and allow to cool before frosting

Recipe Inspiration from Buttermilk Vanilla Cake

Chocolate Pudding Cream Cheese Frosting

8 oz. Cream Cheese, Room Temperature
1 Stick Butter, Room Temperature
1 Box Hershey’s Specialty Dark Instant Pudding Mix (3.56 oz.)
1 Cup Brown Sugar
½ Tsp. Salt
½ Cup Buttermilk

Cream together the butter and cream cheese
Mix in the pudding mix, followed by the brown sugar and salt
Whip in the buttermilk

This frosting becomes deliciously thick and globs beautifully on top of the mini cupcakes. You’ll end up with a bit leftover which I am going to store in the freezer and integrate into something else later on… or maybe just dip into here and there with a spoon.