Vanilla Cupcakes
Though not made using the traditional method of beating butter with sugar, these cakes have a fine, lovely texture.
This recipe makes 12 servings
| Nutritional Info | |
|---|---|
| Per cupcake: about | - |
| cal | 216 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 32 g |
| fibre | trace |
| chol | 56 mg |
| sodium | 233 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 11% |
| vit A | 9% |
| folate | 11% |
Ingredients
-
2 cups sifted cake and pastry flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup milk
2 eggs
1 tsp vanilla
Preparation:
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:
-
Variation
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
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