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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cupcakes 53g Recipe makes 18 cupcakes) |
||
| Calories 189 | ||
| Calories from Fat 67 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.5g | 11% | |
| Saturated Fat 3.2g | 16% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 191mg | 7% | |
| Potassium 36mg | 1% | |
| Total Carbohydrate 28.0g | 9% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 16.8g | ||
| Protein 2.4g | 4% | |
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Kittencal's Easy One-Bowl Vanilla Cupcakes
By: KITTENCAL
Apr 23, 2004
This recipe goes back over 20 years, I like the simplicity of this recipe and for a one bowl cupcake they are pretty darn good, 1-1/2 teaspoons almond extract may be used in place of the vanilla, if you don't have paper liners grease the tins generously or see my Pan Release, Better Than Pam Spray! (Professional Pan Coating)
18 cupcakes
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar (can use 1-1/4 cup for a less sweeter taste)
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup shortening (very soft but not melted, Crisco is best)
- 3/4 cup half-and-half cream (or milk)
- 1 tablespoon vanilla (or use 1-1/2 teaspoons almond extract)
- 2 large eggs
Directions
1
Set oven to 350 degrees F.2
In a large bowl, mix together the flour with sugar, baking powder and salt until combined.3
Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).4
Pour into paper-lined regular size muffin tins filling under just three-quarters full.5
Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).6
Immediately remove from pans.7
Cool completely before frosting.8
*Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.
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Featured Reviews for This Recipe
From: djafishfria
On Sep 4, 2008
I used almond extract, and made 48 mini-muffins. Reduced the shortening slightly, and didn't have the oily problem that others seemed to.
From: Mrs. Ed
On Aug 29, 2008
This was a very easy recipe and I followed it exactly as written, didn't overcook, etc., but they were very disappointing. They had a strange texture, not cake-like at all, and very little taste. I won't be making them again. Sorry.
From: Baby Kato
On Jul 20, 2004
Kittencal thank you for sharing this wonderful recipe. I made these cupcakes yesterday and they are all gone. We really did enjoy them. I will certainly be making these again. They were moist, tender and oh so flavourful. I didn't have any half and half cream so I substituted with buttermilk.
From: Tom & Jerry
On Nov 28, 2005
Thanks Kittencal for this simple and easy recipe. Tried baking with crisco and butter seperately.Texture of cupcake with crisco used is light, moist and very flavourable whereas when butter is used, cupcake is slightly heavier, oily but still flavourable. Overall, crisco is a better choice, must try !!!!!
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