I said I'd make them again.
Ingredients (Serves 18)
2 cups sifted cake-and-pastry flour
1 cup granulated sugar
2 tsps baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup milk
2 eggs
1 tsp vanilla
![Vanilla cupcakes mep](http://static.flickr.com/52/141354511_a5610d2b3a_m.jpg)
Notes on ingredients: I didn't have cake-and-pastry flour, so I used self-raising. Make sure to sift well in order to aerate the flour and make it as fluffy as possible. The actual number of cupcakes depends on the size of your cups.
![Flour](http://static.flickr.com/49/141354512_cde755e899_m.jpg)
In large bowl, whisk together flour, sugar, baking powder and salt. You can use any spoon or fork for this.
![Mixed](http://static.flickr.com/49/141354515_4a9b9ca9c2_m.jpg)
Using electric mixer on low speed, mix in the butter.
![And milk](http://static.flickr.com/50/141354516_14b5bb86ac_m.jpg)
Next, mix in the milk. Your mixture should pretty lumpy and resemble oatmeal or cereal.
![And eggs](http://static.flickr.com/47/141354517_321fd55b3d_m.jpg)
Mix in the eggs and vanilla, at which point your dough should immediately smoothen out.
![Mix](http://static.flickr.com/49/141355158_8335ad05aa_m.jpg)
Beat on high speed until smooth, creamy and luscious, about two minutes.
![Tray](http://static.flickr.com/47/141355160_6f9315fb37_m.jpg)
Spoon the batter into muffin trays lined with paper cups, filling them about 3/4 full.
![Cupcakes](http://static.flickr.com/33/141355161_06fac0c6b5_m.jpg)
Bake in the centre of a 190°C oven until a toothpick inserted into the centre of the cakes comes out clean, about 20 minutes (my oven was set at 180°C). My cupcakes seem to be a lot browner than Cheryl's were, for some reason.
You can enjoy them warm and freshly-baked, or you can wait for them to cool down completely before applying some of the suggested buttercream icing.
Technorati Tags: Recipes, Vanilla cupcakes, Cupcakes
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