Hostess Sponge Cakes

By mrsjorn

Ingredients

• 1 cup plus 2 tbs cake flour
• 1 1/8 tsp baking powder
• 3/8 tsp salt
• 1/2 cup milk
• 1 1/2 tsp vanilla extract
• 1 whole egg plus 1 egg white
• 8 tbs butter, softened
• 3/4 cup plus 2 tbs sugar

Details

Servings 24

Preparation

Step 1

Set a rack in the middle of the oven. Preheat oven to 350F. Use baking cups or generously spray the wells of the pan with non-stick cooking spray and set pan aside.
In an electric mixer bowl, beat butter on medium speed until smooth, about 2 minutes. Add sugar and continue beating until light and fluffy, about 5 minutes more.
Combine egg and extra egg white and add in 2 batches, beating well after each addition. Combine milk and vanilla extract in one bowl. Combine flour, baking powder, and salt in another bowl.
Reduce mixer speed to low and add flour mixture in 3 batches, alternating with milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Fill the wells of the pan 1/2 full and bake for 15 minutes, or until the centers spring back when lightly pressed and a toothpick comes out clean. Let cupcakes cool in the pan for 15 minutes. Invert the pan onto a wire rack, then gently tap the bottom of each well and lift pan off. Cupcakes should cool completely before filling or frosting