White Cupcakes
"This is a small batch recipe which yields three cupcakes which is why some of the measurements may seem odd. But the cupcakes turn out melt in your mouth and doesn't have a strong vanilla flavour so you can increase it if you like or even change the flavour to almond."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (54.7 g)
- Calories 130.8
- Total Fat - 0.6 g
- Saturated Fat - 0.3 g
- Cholesterol - 1.4 mg
- Sodium - 4770.3 mg
- Total Carbohydrate - 29.6 g
- Dietary Fiber - 0.6 g
- Sugars - 16.7 g
- Protein - 1.6 g
- Calcium - 51.7 mg
- Iron - 0.3 mg
- Vitamin C - 0.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350F and line muffin tin with three cupcake liners.
Step 2
Using a spoon beat butter and sugar till creamy and well incorporated.
Step 3
In a separate bowl sift together flour, baking powder, salt and set aside.
Step 4
In another bowl combine cornstarch, milk and vanilla extract. Make sure cornstarch is dissolved.
Step 5
Add 1/2 flour mixture to butter mixture, combine and then add half the milk mixture. Incorporate well.
Step 6
Add 1/4 of the remaining flour mixture, combine and add the rest of the milk mixture, combine.
Step 7
Add the remaining flour mixture and incorporate well.
Step 8
Scoop batter into cupcake liners and smooth the top so it'll bake up evenly - I filled them 2/3 full.
Step 9
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 10
Cool in pan on a rack for 5 minutes, remove from pan and let cool completely.
Step 11
Frost as desired
Tips
No special items needed.
2 Reviews
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