Yield: 24 cupcakes
3/4 c unsalted butter
1 3/4 c sugar
2 lg eggs
2 tsp pure vanilla extract
1/2 tsp salt
2 1/2 tsp baking powder
300 grams flour (2 1/2 c)
1 1/4 c milk
Preheat oven to 375°F.
Sift together the flour, salt and baking powder.
In a stand mixer, cream together butter and sugar till light and fluffy. Scrape down sides of bowl as needed. Add in vanilla. Add the eggs, one at a time incorporating well after each addition. Add sifted flour and milk, taking turns with each, starting and ending with flour. Stir until batter is smooth and satiny.
Fill paper-lined muffin tins with batter. Bake for 18- 20 minutes.
3/4 c unsalted butter
1 3/4 c sugar
2 lg eggs
2 tsp pure vanilla extract
1/2 tsp salt
2 1/2 tsp baking powder
300 grams flour (2 1/2 c)
1 1/4 c milk
Preheat oven to 375°F.
Sift together the flour, salt and baking powder.
In a stand mixer, cream together butter and sugar till light and fluffy. Scrape down sides of bowl as needed. Add in vanilla. Add the eggs, one at a time incorporating well after each addition. Add sifted flour and milk, taking turns with each, starting and ending with flour. Stir until batter is smooth and satiny.
Fill paper-lined muffin tins with batter. Bake for 18- 20 minutes.
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