from williams-sonoma.com: http://www.williams-sonoma.com/recipe/vanilla-cupcakes.html
Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
FOR MINI CUPCAKES, use 1 heaping tablespoon to fill mini cupcake tins and bake 8-10 mins.
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Serving Size: 1 Serving (573g) | ||
Recipe Makes: Servings | ||
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Calories: 1333 | ||
Calories from Fat: 695 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.2g | 103 % | |
Saturated Fat 46.5g | 232 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 400.9mg | 123 % | |
Sodium 42612mg | 1469 % | |
Potassium 529.3mg | 14 % | |
Total Carbohydrate 126.3g | 37 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 122.1g | ||
Protein 31.2g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1333
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