Dreamcakes "Over the Moon" Cupcake

Mmmmm. Cupcakes.  Jan Moon of Dreamcakes Bakery in Homewood posted this recipe in the Birmingham News on the day I happened to sit at the Honda dealership for 4 hours. So although I never read the newspaper, I found this recipe. I then tried it at a bridal shower I went to on Saturday. Please excuse me while I rant and rave over this cupcake. The cake is beyond moist and flavorful. That might be from all the good butter and other fat it uses. I usually just use a mix when I make cake, but this cake is worth the extra effort. The frosting is the best I've ever had. I'm seriously licking it out of the bowl. Yum!

Ingredients:

1/2 cup butter, softened

1 cup of shortening

2 cups sugar

4 large eggs

2 3/4 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup buttermilk (to substitute for buttermilk, you can mix 1 cup of milk with 1 Tbs vinegar and let it sit for about 5 minutes)

1 1/2 tsp vanilla 

1 1/2 tsp almond extract

Preheat oven to 350 degrees. Beat butter and shortening until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Combine flour, baking powder, and salt in another bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts. Put liners in your muffin pan. Spray each liner with cooking spray. Fill each cup with batter almost to the top. Bake for 12-15 minutes until a toothpick inserted comes out clean. Cool. Frost!

Frosting:

1/2 cup butter, softened

1/4 cup whipping cream

1 tsp vanilla bean paste (I have never seen that, so I just used vanilla extract)

1/8 tsp salt

1 16 oz box of powdered sugar

Combine the first 4 ingredients until smooth and creamy. Slowly add the powdered sugar until combined.

Makes 24 cupcakes

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