Vanilla Cupcakes

[migration] empty title 7969 Author: Canadian Living Credits: [migration] empty title 7969

Though not made using the traditional method of beating butter with sugar, these cakes have a fine, lovely texture.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: April 2003

Ingredients

  • 1 1/2 cup all purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon vanilla

Method

In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.

Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.)

Learn to decorate these Vanilla Cupcakes in cute spring styles as seen above in our step-by-step slideshow >>

 

Nutritional facts <b>Per cupcake:</b> about

  • Sodium 233 mg
  • Protein 3 g
  • Calories 216.0
  • Total fat 9 g
  • Cholesterol 56 mg
  • Saturated fat 5 g
  • Total carbohydrate 32 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Baking & Desserts

Vanilla Cupcakes

Login