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Vanilla Cupcakes
Makes about 2 dozen
1 1/2 cups cake flour
1 1/4 cups all-purpose flour
2 1/4 teaspoons Baking Powder
3/4 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, beaten
1 cup milk
1 teaspoon vanilla
Preheat oven to 350 degrees.
Line muffin pans with cupcake papers.
In a small bowl, combine flours, baking
powder and salt. Set aside.
In a large bowl, cream butter on medium
speed until smooth. Scrape bowl, add the sugar gradually and beat until light and fluffy,
about 3 minutes.
Add the eggs in three stages one at a time, beating well after each addition. Add the dry
ingredients in three stages, alternating with the milk and vanilla. With each addition,
beat until the ingredients are incorporated but do not over mix. Scrape down the bowl
after each addition to make sure the ingredients are well blended.
Fill cupcake liners approximately three-quarters full. Bake for 20–25
minutes, or until a toothpick or skewer inserted in the center of
the cupcake comes out clean.
Cool the cupcakes in the muffin pans for 5 minutes. Remove
from the tins and cool completely on a wire rack before
icing.
Ice the cupcakes with either Vanilla Icing or
Chocolate Icing.
TIP: Use foil cupcake liners for easy clean up.
They are also great when baking large quantities;
just place liners on a baking sheet, fill with batter
and bake.
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