These cupcakes dont change color when baking, so dont wait until they turn brown to remove them from the oven. Source: Martha Stewart Show, October 2009. Makes 2 dozen standard cupcakes or 5 dozen mini cupcakes. Ingredients: 4 1/2 cups flour, 2 1/4 teaspoons baking powder, 1 1/4 teaspoons salt, 2 1/4 sticks (18 tablespoons) unsalted butter, softened, 2 1/4 cups sugar, 6 large eggs, 1 tablespoon pure vanilla extract, 1 3/4 cups milk. Instructions: 1. Preheat oven to 350 degrees. Line 2 standard muffin pans with paper liners. Whisk together flour, baking powder, and salt in a medium bowl. Set aside. 2. With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, about 4 minutes. Add eggs, one at a time, scraping down sides of bowl as needed. Mix in vanilla. 3. Add flour mixture in 3 batches, alternating with milk in 2 batches, beating until just combined after each. Divide batter evenly among prepared muffin cups. Bake, rotating pans halfway through, until cupcakes are lightly golden and a cake tester inserted in centers comes out clean, about 20 minutes for standard cupcakes and 8 to 10 minutes for mini cupcakes. Let cool in pans on wire racks.
26.04.2023 @ 22:36
These cupcakes dont change color when baking, so dont wait until they turn brown to remove them from the oven. Source: Martha Stewart Show, October 2009. Makes 2 dozen standard cupcakes or 5 dozen mini cupcakes. Ingredients: 4 1/2 cups flour, 2 1/4 teaspoons baking powder, 1 1/4 teaspoons salt, 2 1/4 sticks (18 tablespoons) unsalted butter, softened, 2 1/4 cups sugar, 6 large eggs, 1 tablespoon pure vanilla extract, 1 3/4 cups milk. Instructions: 1. Preheat oven to 350 degrees. Line 2 standard muffin pans with paper liners. Whisk together flour, baking powder, and salt in a medium bowl. Set aside. 2. With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, about 4 minutes. Add eggs, one at a time, scraping down sides of bowl as needed. Mix in vanilla. 3. Add flour mixture in 3 batches, alternating with milk in 2 batches, beating until just combined after each. Divide batter evenly among prepared muffin cups. Bake, rotating pans halfway through, until cupcakes are lightly golden and a cake tester inserted in centers comes out clean, about 20 minutes for standard cupcakes and 8 to 10 minutes for mini cupcakes. Let cool in pans on wire racks.