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
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
- Folate 11.0
- Calcium 4.0
- Vitamin A 9.0
