Saturday, July 13, 2013

Homemade Yellow Vanilla Cupcakes

2 cup flour
1/2 tsp salt
2 tsp baking powder
1/2 cup butter
1 1/4 cup sugar
2 eggs (or applesauce egg substitute)
1-2 tsp vanilla extract

1. Preheat oven to 375 degree.
2. Line 24 muffin pans with paper liners or grease pans and sprinkle lightly with flour.
3. Combine flour, salt and baking powder together, set aside.
4. Cream butter. Add sugar, beat until light and fluffy.
5. Beat in eggs or substitute, beating well after each addition, stir in flour mixture, then vanilla.  Add four or
    more tablespoons milk, if needed, to bring batter to correct consistency (this varies with the flour you are
    using as some flours use more water than others)
6. Put in prepared pans, bake about 12-20 minutes (depends upon size of muffin cups used)  If you are
    making 12 large instead of 24 small, reduce over temperature to 350 degree.  Makes 24 cupcakes.
7.  Butter cream icing, with blueberries and strawberries adore the top of the cupcakes.

Butter Cream Icing

3 3/4 cups - (1 lb. box) Domino® Confectioners Sugar
1/2 cup - butter (1 stick), softened
3 to 4 tablespoons - milk 
1 teaspoon - vanilla extract 
1. In a large bowl with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frostng is spreading consistency
2. Makes enough to fill and frost a 2-layer cake, a 13x9x2-inch sheet cake or 24 cupcakes.

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