White Cupcakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes approximately 14-18 cupcakes
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 3/4 cups sugar
- 1 1/4 cups whole milk
- 2 eggs
- Carbohydrate 41 g(14%)
- Cholesterol 42 mg(14%)
- Fat 9 g(14%)
- Fiber 1 g(3%)
- Protein 4 g(8%)
- Saturated Fat 5 g(27%)
- Sodium 147 mg(6%)
- Calories 258
Preparation 1. Preheat the oven to 350°F. Prepare cupcake tins as directed as directed in the recipe you are following. 2. Sift the flour, baking powder, and salt together in a medium bowl. 3. In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy. 4. Add the eggs one at a time, and beat well after each addition. 5. In a small bowl, combine the milk and vanilla. 6. To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth. 7. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched. 8. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely. From HEY THERE, CUPCAKE! 35 Yummy Fun Cupcake Recipes for All Occasions Published by Melcher Media, Reprinted with permission from Melcher Media
Preparation 1. Preheat the oven to 350°F. Prepare cupcake tins as directed as directed in the recipe you are following. 2. Sift the flour, baking powder, and salt together in a medium bowl. 3. In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy. 4. Add the eggs one at a time, and beat well after each addition. 5. In a small bowl, combine the milk and vanilla. 6. To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth. 7. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched. 8. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely. From HEY THERE, CUPCAKE! 35 Yummy Fun Cupcake Recipes for All Occasions Published by Melcher Media, Reprinted with permission from Melcher Media
