This recipe makes 12 servings
|Per cupcake: about||-|
|total fat||9 g|
|sat. fat||5 g|
- Portion size: 12
Though not made using the traditional method of beating butter with sugar, these cakes have a fine, lovely texture.
- 1-1/2 cups 1-1/2cupsall purpose flour
- 1 cup 1cupgranulated sugar
- 1-1/2 tsp 1-1/2tspbaking powder
- 1/4 tsp 1/4tspsalt
- 1/2 cup 1/2cupbutter, softened
- 1 cup 1cupmilk
- 2 2eggeggs
- 1 tsp 1tspvanilla
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 >>
Additional information :
Chocolate Cupcakes: Reduce flour to 1 cup (250 mL) and baking powder to 1/2 tsp (2 mL). Add 1/2 cup (125 mL) cocoa powder and 1 tsp (5 mL) baking soda to dry ingredients. Sift before adding butter and wet ingredients.
Photo by Luis Albuquerque
Source : Canadian Living Magazine: April 2003