Prep 15 mins
Cook 17 mins
Found on a foodblog
- 1 3⁄4 cups cake flour, not self-rising
- 1 1⁄4 cups unbleached all-purpose flour
- 1 3⁄4 cups sugar
- 2 tablespoons baking powder
- 3⁄4 teaspoon salt
- 1 cup unsalted butter, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
- In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- Divide batter evenly among liners, filling about two-thirds full.
- Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely. Repeat process with remaining batter.
Saw these made on Martha Stewart show 3 years ago, I think. Now, these are my staple cupcakes for parties, school functions, bakes sales, etc. In fact, making for a community bake sale this weekend.
What did I do wrong? The texture looks great but all I taste is baking powder.
Lovely! I made these for 6 year old DD's end of term class party and she helped by decorating. I'm not the best cake baker in the world but these had no problem dissapearing so we gave these the thumbs up. Please see my rating system: 4 lovely stars for an easy to make cupcake. Thanks!