Food
Quick and Easy Cupcakes
By Yankee Magazine|Feb 09 2005|
Yield
Makes 12 servings.
Ingredients
1/2 cup (1 stick) butter
1-1/4 cups sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups flour
2-1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup whole milk
Instructions
Preheat oven to 350 degrees F. Line muffin tin with papers. Cream butter and sugar, then beat in eggs. Add vanilla. Sift dry ingredients and add, alternating with milk. Fill paper liners 2/3 full. Bake for 20 minutes or until lightly browned. Frost as desired, or dust with confectioners’ sugar.
THIS IS A GREAT RECIPE FOR BASIC CUPCAKES. THE FIRST TIME I MADE THEM, I OVER- WORKED THE BATTER AND THEY WERE DRY. ANY KIND OF TOPPING IS GREAT, I LOVE YOUR BASIC BUTTER CREAM FROSTING. THEY ARE EASY AND WONDERFUL FOR CHILDREN WITH FOOD ALLERGIES.
CATHERINE