GOLDEN VANILLA CUPCAKES
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1 1/4 cups sugar
2 large eggs
1 cup milk, divided use
1 teaspoon vanilla
In a bowl, mix together flour, baking powder, and salt.
In another bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs until thoroughly incorporated.
Add half the flour mixture and 1/2 cup milk to the egg mixture. Beat on low speed until combined. Add vanilla and remaining flour mixture and 1/2 cup milk. Beat on low speed just until smooth. Spoon batter equally into paper-lined or buttered muffin cups (2 1/2 in. in diameter).
Bake in a 375 degree F oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in pan 10 minutes, then turn out and cool completely on a rack. If making ahead, package airtight and store at room temperature up to 1 day.
Frost as desired.
VARIATION:
DEVIL'S FOOD CUPCAKES
(Makes about 16 cupcakes. If you don't have two muffin tins, you can bake them in batches.)
Follow Golden Vanilla Cupcake recipe, but make the following changes:
*Reduce the flour to 1 3/4 cups; mix in 1/2 cup unsweetened cocoa powder.
*Omit the baking powder and use 1 1/4 teaspoon baking soda.
*Increase sugar to 2 cups.
*Add 1/2 cup water along with the milk.
Makes: 12 cupcakes
Source: Safeway Select, September 2001
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1 1/4 cups sugar
2 large eggs
1 cup milk, divided use
1 teaspoon vanilla
In a bowl, mix together flour, baking powder, and salt.
In another bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs until thoroughly incorporated.
Add half the flour mixture and 1/2 cup milk to the egg mixture. Beat on low speed until combined. Add vanilla and remaining flour mixture and 1/2 cup milk. Beat on low speed just until smooth. Spoon batter equally into paper-lined or buttered muffin cups (2 1/2 in. in diameter).
Bake in a 375 degree F oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in pan 10 minutes, then turn out and cool completely on a rack. If making ahead, package airtight and store at room temperature up to 1 day.
Frost as desired.
VARIATION:
DEVIL'S FOOD CUPCAKES
(Makes about 16 cupcakes. If you don't have two muffin tins, you can bake them in batches.)
Follow Golden Vanilla Cupcake recipe, but make the following changes:
*Reduce the flour to 1 3/4 cups; mix in 1/2 cup unsweetened cocoa powder.
*Omit the baking powder and use 1 1/4 teaspoon baking soda.
*Increase sugar to 2 cups.
*Add 1/2 cup water along with the milk.
Makes: 12 cupcakes
Source: Safeway Select, September 2001
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