Take one!

Finally got a chance to bake some cupcakes today. First a disclaimer: I am not a scratch baker. Give me a box of cakemix and something yummy will happen. Give me flour and baking powder…who knows what kind of surprise you’ll get.

The batter was absolutely delicious, but much thicker than the cupcake batter that I’m used to seeing from mixes.

They didn’t rise as much as I would have liked. I don’t think it’s because I didn’t fill the cups enough either. The bigger ones just spread, creating delicately crisp edges.

The cake had an interesting texture. Very fluffy, especially delicious when warm, but almost grainy when cool. Good, but not ideal.

Vanilla Cupcakes

2 1/4 cups flour
1 1/2 tsp. baking powder
1 cup butter
2 cups sugar
4 eggs
1 cup milk
1 tsp. vanilla

Preheat oven 350F. Line 24 muffin cups with paper liners.

Sift together flour and baking powder.

Cream butter and sugar until fluffy. Add eggs one at a time and beat, scraping down sides of bowl after each addition.

Add milk and vanilla. Mix well.

Add the flour one cup at a time. Mix until just incorporated. Do not overmix.

Scoop 1/4 cup of batter into each cup. Tap pan on counter to level tops.

Bake 22 minutes.

Immediately remove cupcakes from tin to cool.

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