Name: Basic vanilla cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 1 3/4 cups (430 ml) unbleached all-purpose flour; 7,1 1/2 teaspoon (5 ml) baking powder; 1/4 teaspoon (1 ml) salt; 3/4 cup (180 ml) unsalted butter, softened; 1 cup (250 ml) sugar; 1 1/2 teaspoons (7.5 ml) vanilla extract; 3 eggs, at room temperature; 1/2 cup (125 ml) milk

Ingredients

- 1 3/4 cups (430 ml) unbleached all-purpose flour
- 7,1 1/2 teaspoon (5 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 3/4 cup (180 ml) unsalted butter, softened
- 1 cup (250 ml) sugar
- 1 1/2 teaspoons (7.5 ml) vanilla extract
- 3 eggs, at room temperature
- 1/2 cup (125 ml) milk

Preparation

- With the rack in middle position, preheat the oven to 180 °C (350 °F). Line a 12 cavity muffin tray with paper liners.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, cream the butter with the sugar and vanilla with an electric mixer. Add the eggs, one at a time, beating until the mixture is smooth. At low speed, add the dry ingredients alternately with the milk. Scoop the batter into the molds.
- Bake for approximately 25 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool and store in an airtight container.

Basic vanilla cupcakes

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO 12 Muffin Pan