HOLIDAYS
HOLIDAYS
Vanilla cupcakes that are too delicious not to make (or eat)!
Ingredients
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 Cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 Cup milk
- 1 Teaspoon vanilla extract
Steps
- Preheat oven to 350F.
- Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
- In a small bowl, combine the flours. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.
- Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
- Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
- Cool the cupcakes in tins for 15 minutes.
- Remove from the tins and cool completely on a wire rack before icing
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