YELLOW CUPCAKE RECIPE
prep 45 minutesbake 18 minutes at 350°F
cool 45 minutes
2 1⁄2 cups all-purpose fl our
2 1⁄2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, softened
1 3/4 cups sugar
3 eggs, room temperature
1 1/2 tsp. vanilla
1 1/4 cups milk
1.
Preheat oven to 350°F. Line twenty-four to thirty 21/2-inch muffin cups
with paper bake cups. In a medium bowl stir together the first three
ingredients (through salt); set aside.
2. In a large bowl beat butter with a mixer on medium 30 seconds. Gradually beat in sugar, 1⁄4 cup at a time, until combined. Scrape sides of bowl; beat 2 minutes more. Add eggs, one at a time, beating well after each. Beat invanilla. Alternately add fl our mixture and milk to butter mixture, beating on low after each just until combined.Spoon batter into the prepared muffin cups, filling each about two-thirds full.
3. Bake 18 to 22 minutes or until a toothpick comes out clean. Cool cupcakes in muffin cups 5 minutes. Remove from pan; cool completely on a wire rack. Frost with desired frosting. Makes 24 to 30 cupcakes.
2. In a large bowl beat butter with a mixer on medium 30 seconds. Gradually beat in sugar, 1⁄4 cup at a time, until combined. Scrape sides of bowl; beat 2 minutes more. Add eggs, one at a time, beating well after each. Beat invanilla. Alternately add fl our mixture and milk to butter mixture, beating on low after each just until combined.Spoon batter into the prepared muffin cups, filling each about two-thirds full.
3. Bake 18 to 22 minutes or until a toothpick comes out clean. Cool cupcakes in muffin cups 5 minutes. Remove from pan; cool completely on a wire rack. Frost with desired frosting. Makes 24 to 30 cupcakes.
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