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Categories:Viewed: 8 - Published at: 5 years ago
Ingredients
- 8 oz butter
- 8 oz sugar
- 2 eggs
- 14 oz flour
- 1 tbsp almond extract
- 1 tbsp white vinegar
- 1 tsp baking soda
- 1 cup buttermilk
- 2 tsp vanilla extract
Method
- Cream butter and sugar on high speed till pale and fluffy.
- About 5 mins
- Add eggs and beat well batter should look like whipped butter
- Add extracts and mix well
- Reduce speed to 2, alternately incorporate flour and buttermilk.
- Beginning and ending with flour
- Turn off mixer, heat oven to 180 C/375 F, grease and flour either one 9" pan OR one 6" pan and one 12 yield cupcake tin
- In empty buttermilk cup put vinegar and add soda, mixture will bubble while it still is FOLD into batter then pour into prepared pans
- Bake for approx 30mins or until wen you press the middle lightly with finger it springs back and don't leave a finger dent
