Butter Yellow Cupcakes
PREP TIME: 15 min
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COOK TIME: 25 min
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YIELD: 12 cupcakes |
INGREDIENTS:
| 1 1/2 cups White Lily® Enriched Bleached All Purpose Flour | 3/4 cup sugar |
| 1 1/2 tsps. baking powder | 2 large eggs |
| 1/2 tsp. salt | 1 tsp. vanilla extract |
| 1/2 cup butter, softened | 1/2 cup milk |
- 1 1/2 cups White Lily® Enriched Bleached All Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 350º F. Line 12 muffin cups with paper or foil liners.
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2.
WHISK together flour, baking powder and salt in small bowl. Beat butter and sugar in large bowl with electric mixer at medium high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Blend well. With mixer on low speed, add half the flour mixture, milk and remaining flour mixture, mixing after each addition just until blended.
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3.
DIVIDE batter evenly among muffin cups. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack. Cool completely before frosting.
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