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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (61g) Recipe makes 24 servings |
||
| Calories 218 | ||
| Calories from Fat 90 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.0g | 15% | |
| Saturated Fat 5.2g | 25% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 54mg | 18% | |
| Sodium 126mg | 5% | |
| Potassium 43mg | 1% | |
| Total Carbohydrate 29.6g | 9% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 16.9g | ||
| Protein 2.7g | 5% | |
Almost Cake Mix Vanilla Cupcakes!
By: KITTENCAL
May 5, 2005
For pretty pastel coloured cupcakes, add in a few drop of desired food colouring my Kittencal's Creamy White Buttercream Frosting/Icing goes wonderful with these cupcakes --- I use 2 cups icing sugar and 1/2 cup white granulated sugar instead of processing the sugar, it works out fine this way.
SERVES 24
Ingredients
- 3/4 cup butter, room temperature
- 1/4 cup Crisco shortening, room temperature
- 2 cups sugar, ground in the processor until fine (measure before processing)
- 4 large eggs
- 3 teaspoons pure vanilla extract
- 1/8 teaspoon almond extract or lemon extract
- 1/4 teaspoon salt
- 2 3/4 cups cake flour or all-purpose flour (or combined together)
- 1 tablespoon baking powder
- 1 cup warm half-and-half cream or full-fat milk (this is important, warm the milk!)
Directions
1
Set oven to 375 degrees (will reduce oven temperature just before baking cupcakes).2
Line 24 muffin pans with paper cupcake liners.3
In an electric mixer, cream butter and shortening until fluffy.4
Add in the eggs(one at a time) and the extracts and beat about 3-4 minutes on high speed (the mixture will seem to be a bit lumpy but will even out when you add in the sugar).5
Add in the sugar; beat well (another 3 minutes) until sugar is COMPLETELY combined.6
In a bowl, sift together flour, salt and baking powder.7
Blend into the creamed ingredients, along with the warm milk until smooth (about 3 minutes).8
Fill the prepared pans about two-thirds full.9
IMMEDIATELY, reduce oven temperature to 350 degrees.10
Place the cupcakes in oven, and bake for about 20-24 minutes, or until the cupcakes test done.
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Chocolate Cupcakes and Peanut Butter Icing
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Browse similar recipes by category
- Course > Desserts > Cakes > Cupcakes
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Number of Servings > For Large Groups
- Occasion > Dinner Party
- Occasion > Brunch
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chickee
On Mar 22, 2009
Yay for Kittencal! I wanted to make cupcakes with that dense but light texture you can't get anywhere else. This recipe was what I was looking for! And totally easy as well. I don't agree that they don't have a tonne of flavour, there is a lot of vanilla in there and I also used that tiny bit of lemon extract which I think was a really nice touch and not something I would have thought of. My husband ate them unfrosted! I used margarine as we don't really have much shortening here. I kept them in an airtight container in the fridge, and they were fine 24 hours later (once they reached room temperature).
From: kadams25
On Mar 5, 2009
I just baked and sampled these for my daughter's first birthday. They are the lightest, fluffiest cupcakes I have ever had! I agree, not a ton of flavor, but yummy and cakey just the same. I used 1/2 c shortening and 1/2 c butter. 2 cups of sugar seemed like a lot, so I decreased that to 1 1/2 c. Came out great! will make these again!
From: Chef #450751
On Mar 17, 2007
I can't believe that beating things separately really makes a difference...My gosh...back up Betty Crocker!! Its Got it. Add maybe a tid more sugar and that's it.
From: sugarpea
On Jan 16, 2008
These were great tasting, good looking cupcakes. I used them in Raspberry Cream Cupcakes Raspberry Cream Cupcakes. Everybody, from twelve to eighty-four years old said they were THE best cupcakes they'd ever had.
ideas from Recipezaar
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