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Ingredients
- 2 1/3 c all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 c. butter or margarine, softened
- 1 1/4 c sugar
- 3 eggs
- 1 tsp vanilla
- 2/3 c. milk
Details
Servings 24
Preparation time 15mins
Cooking time 75mins
Preparation
Step 1
Heat oven to 350 degrees. Line baking cups.
In a medium bowl, mix flour, baking powder and salt, set aside.
In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, aobut 1/4 c. at a time, beating well after each addition and scraping bowl occasioanlly. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture aout 1/3 of mixture at a time, amd milk, about 1/2 at a time, beating just until blended.
Divide batter evenly amoung muffin cups, filling each aobut 2/3 full.
Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool. Frost with desired frosting.
Mini Cupcakes:
Line pan with liners. Make batter as above. Fill each cup until about 2/3 full. (Cover and refriegerate remaining batter until rady to bake; cool pan before reusing.) Bake 17-20 minutes or until golden brown and toothpick inserted incenter comes out clean. Cool in pan 5 minutes. Remove cupcakes from pans, place on cooling racks to cool. Repeat with remaining batter to make an additional 48 mini cupcakes. Frost with desired frosting. About 72 mini cupcakes.
cal 170; fat 9g; sat fat 5g; chol 45mg; sod 190mg;carb 20g; prot 2g; 1 starch 1/2 other carb; 1 1/2 fat; carb choice 1
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