I made the boyfriend some cupcakes for his birthday! I decided to make mini ones, rather than the normal muffin sized ones. The mini ones are too cute 🙂 Plus, I loved decorating them ahaha.
Enjoy!
Heres the recipe: Go-To-Vanilla Cupcakes
Ingredients (All rights go to their respected owner)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powderÂ
- 1/4 teaspoon fine saltÂ
- 2 large eggs, at room temperatureÂ
- 2/3 cup sugarÂ
- 1 1/2 sticks (12 tablespoons) unsalted butter, meltedÂ
- 2 teaspoons pure vanilla extractÂ
- 1/2 cup milkÂ
- Your favorite frosting, for topping
Directions:
Special equipment: a 12-cup standard muffin tin or two 24-cup mini-muffin tins, cupcake liners
Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
Whisk the flour, baking powder and salt together in a medium bowl.
In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.
Recipe courtesy of Food Network Kitchens
