Tuesday, 4 February 2014

Vanilla Cupcakes

Total Time :   30 mins
Prep time : 10 mins
Cook time : 20 mins


Vanilla Cupcakes NOTE :

" 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, using butter in place of shortening will alter the texture it is best to only use shortening "


Ingredients :


- 2 cups all-purpose flour
- 1 1/2 cups sugar (can use 1-1/4 cup for a less sweeter taste ,or can use 3/4 cup Splenda)
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup shortening (very soft but not melted, Crisco is best)
- 3/4 cup milk (or half and half cream)
- 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.