OCTOBER

OCTOBER

March 14, 2013

IS THERE A CUPCAKE IN THE HOUSE?


I can not keep this cake in the house! It is absolutely the most incredibly delicious vanilla cake recipe that I have ever made. Makes an excellent basic vanilla cake or cupcakes and may be paired with any frostings you love: chocolate, vanilla, coconut, or caramel!




ESTELLE’S GOLDEN VANILLA CUPCAKES
2 cups sugar
3 1/4 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup unsalted butter, room temperature
1 1/4 cups milk, at room temperature
2 teaspoons vanilla extract
4 large eggs

Preheat the oven to 350°F.  Line muffin tin with papers, and spray the insides of the papers.
 In a large mixing bowl, sift  together the sugar, flour, baking powder, and salt.
 Add the softened butter and beat with an electric mixer at low speed, until the mixture looks sandy.
Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Scrape the bottom and sides of the mixing bowl.
 With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds.

 Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added.

 After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.
 Transfer the batter to the cupcake holders, which had been prepared in your muffin baking pan. Fill each muffin holder ¾ full.  Bake for 15-20 minutes at 350 degrees  F.  Remove the cupcakes from the oven and place them on a rack to cool before frosting.

 

 

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