Kittencal's Easy One-Bowl Vanilla Cupcakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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 - if you don't have paper liners grease the tins generously or see my Pan Release, Professional Pan Coating (Better Than Pam Spray!) 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.
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