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RECIPE OF THE DAY
By The Canadian Living Test Kitchen
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Vanilla Cupcakes The Canadian Living Test Kitchen
Though not made using the traditional method of beating butter with sugar, these cakes have a fine, lovely texture.
Servings: 12
Ingredients:
2 cups (500 mL) sifted cake-and-pastry_flour 1 cup (250 mL) granulated_sugar 2 tsp (10 mL) baking_powder 1/2 tsp (2 mL) salt 1/2 cup (125 mL) butter, softened 1/2 cup (125 mL) milk 2 eggs 1 tsp (5 mL) vanilla
Preparation:
In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.
Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.)
Learn to decorate these Vanilla Cupcakes in cute spring styles as seen above in our step-by-step slideshow >>
Nutritional Info:
- Per cupcake about:
- cal:216
- pro:3 g
- total fat:9 g
- sat fat:5 g
- carb:32 g
- fibre:trace
- chol:56 mg
- sodium:233 mg
- RDI :
- calcium:4%
- iron:11%
- vit A:9%
- folate:11%
Source: Canadian Living Magazine: April 2003
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