Wednesday, May 5, 2010

Basic Cupcakes



Simple & oh-so-delicious, these basic cupcakes make a lovely Saturday afternoon treat.

1 3/4 sticks unsalted butter, softened
1 tsp vanilla extract
1 cup sugar
3 eggs
2 1/2 cups self-raising flour, sifted
1/2 cup milk

Preheat oven to 350°F oven. Line muffin or mini-muffin pans with paper baking cups.

Using an electric mixer, beat butter, vanilla & sugar in a small bowl until light & fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour & milk until combined.

For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Or for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.

Let stand for 2 minutes. Transfer to a wire rack to cool.

Cupcakes pictured are the lemon meringue variation (see related recipe) .

Makes 24 cupcakes.

Source

Super Food Ideas - August 2008Super Food Ideas - August 2008, Page 55

Recipe by Kim Coverdale

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