This simple batter yields delicious cupcakes – better than any store-bought mix and well worth the extra minute or two it takes to measure the ingredients. Vanilla seeds add the luxurious flavour of real vanilla.
- Portion size 24 servings
- Credits : Canadian Living Magazine: June 2012
Ingredients
Method
With small sharp knife, halve vanilla bean lengthwise (if using); scrape seeds into large bowl. Add butter and sugar; beat until fluffy. Beat in eggs, 1 at a time. Beat in vanilla.Whisk together flour, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into paper-lined or greased muffin cups.
Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 20 to 22 minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container for up to 24 hours.)
Nutritional facts Per cupcake: about
- Fibre 1 g
- Sodium 104 mg
- Sugars 18 g
- Protein 3 g
- Calories 211.0
- Total fat 9 g
- Potassium 56 mg
- Cholesterol 53 mg
- Saturated fat 5 g
- Total carbohydrate 30 g
%RDI
- Iron 6.0
- Folate 17.0
- Calcium 4.0
- Vitamin A 9.0
