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Ingredients
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| Ingredient |
Qty. |
Unit |
| unsalted butter |
3/4 |
c |
| sugar |
1 3/4 |
c |
| large eggs |
2 |
ea |
| vanilla |
2 |
tsp |
| salt |
1/2 |
tsp |
| baking powder |
2 1/2 |
tsp |
| flour |
2 1/2 |
c |
| milk |
1 1/4 |
c |
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Instructions
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1) Preheat over to 350 degrees.
2) In large bowl, cream together butter and sugar.
3) Beat in eggs, vanilla, salt and baking powder.
4) Add flour in 3 batches, alternating with milk.
5) Beat at low speed for 30 seconds or until mixture is smooth and satiny.
6) Divide batter evenly among cups. Bake for 18 to 20 minutes or until tops are pale gold and toothpick or skewer inserted into center comes out clean.
7) Cool on wire rack for 45 minutes or until at room temperature.
8) Note: This recipe makes more than 12 cupcakes (maybe around 16). Be careful to fill only 2/3s to 3/4s full so they don’t overflow. They'll probably overflow, anyway. These cupcakes are fluffy beyond belief and not good for filling or complicated frosting, but very tasty.
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Recipe submitted by Annie
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