These simple cupcakes are perfect canvases for a variety of designs and flavored icings!
Ingredients:
1 cup butter, room temperature
3 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
4 pieces eggs
1 tablespoon vanilla extract
1 1/4 cups milk
Directions:
1. Preheat oven to 350 degrees. Line 2- 12 muffin tins with paper liners.
2. Sift together flour, baking powder, and salt in a separate bowl; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
4. Beat in eggs, one at a time, then beat in vanilla.
5. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
6. Using an ice cream scooper, scoop batter onto the lined muffin tins filling it only 3/4, tap the pan several times to level the batter off or smooth with an offset spatula.
7. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 20-25 minutes. Transfer pans to a wire rack and cool completely before icing the cakes.
Shared via AddThis
Ingredients:
1 cup butter, room temperature
3 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
4 pieces eggs
1 tablespoon vanilla extract
1 1/4 cups milk
Directions:
1. Preheat oven to 350 degrees. Line 2- 12 muffin tins with paper liners.
2. Sift together flour, baking powder, and salt in a separate bowl; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
4. Beat in eggs, one at a time, then beat in vanilla.
5. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
6. Using an ice cream scooper, scoop batter onto the lined muffin tins filling it only 3/4, tap the pan several times to level the batter off or smooth with an offset spatula.
7. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 20-25 minutes. Transfer pans to a wire rack and cool completely before icing the cakes.
Shared via AddThis
