Try this Perfect Vanilla Cupcakes recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
1. In a medium bowl, whisk together 1 1/4 cups cake flour (or Canadian flour), 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
3. Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).
4. Add vanilla and oil and beat on medium speed (1 minute)
5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
6. Pour batter into a lined muffin pan. Fill to about 1/2 full.
7. Bake for 12 -14 minutes at 350 °F. My oven takes 14 minutes. Let them cool in the pan for a couple minutes, then remove.
(According to Glorious Treats, you can substitute the buttermilk with 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 147 | ||
Calories from Fat: 136 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 73.3mg | 23 % | |
Sodium 2868.6mg | 99 % | |
Potassium 43.5mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.9g | ||
Protein 2.2g | 3 % | |
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: 147
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