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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Cupcakes should be more than just cake batter divided into muffin tins. True cupcakes are not as crumbly as cake, but have a lighter texture than muffins.Anette Stevens, Olds, Alberta Ingredients:
2-1/2 cups king arthur unbleached all-purpose flour |
2-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup butter, softened |
1-1/2 cups sugar |
1-1/2 teaspoons vanilla extract |
4 eggs |
1 cup milk |
1 cup semisweet mini chocolate chips |
confectioners' sugar |
Directions:
1. In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, beat butter and sugar. Add vanilla. Add eggs, one at a time, beating well after each addition. Alternately add dry ingredients and milk, beginning and ending with dry ingredients; beat well after each addition. Stir in chocolate chips. Line regular or mini muffin cups with baking papers. Fill each two-thirds full. Bake at 400° for 14 to 16 minutes or until muffins tests done. Cool. Dust with confectioners' sugar. Yield: 24 regular or 48 mini cupcakes.
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