SIMPLE WHITE CUPCAKES
This is great to make with the kids because it's so EASY. It's not the "best" cake in the world, but it's easy and no fuss. I usually gently fold in some sprinkles so that it's "confetti" cake and the kids think it's great fun!
Provided by CandyTX
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a 12-muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Combine flour and baking powder, add to the creamed mixture and mix well.
- Stir in the milk until batter is smooth. Pour or spoon batter into the liners.
- Bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Nutrition Facts : Calories 210, Fat 9, SaturatedFat 5.4, Cholesterol 52.8, Sodium 137.8, Carbohydrate 29.4, Fiber 0.4, Sugar 16.8, Protein 3.1
WHITE CUPCAKES
Make and share this White Cupcakes recipe from Food.com.
Provided by little cooker
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and sugar, add eggs and vanilla. Alternately add milk and flour.
- Bake at 350°F for 25 minutes.
- Do not over whip!
Nutrition Facts : Calories 215.8, Fat 9.4, SaturatedFat 5.6, Cholesterol 58.4, Sodium 137, Carbohydrate 29.8, Fiber 0.4, Sugar 16.8, Protein 3.4
WHITE CUPCAKES
A quick and easy recipe for White Cupcakes
Provided by Clare Crespo
Categories Cake Dessert Bake Cocktail Party Picnic Kid-Friendly Halloween Birthday Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes approximately 14-18 cupcakes
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 350°F. Prepare cupcake tins as directed as directed in the recipe you are following.
- 2. Sift the flour, baking powder, and salt together in a medium bowl.
- 3. In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy.
- 4. Add the eggs one at a time, and beat well after each addition.
- 5. In a small bowl, combine the milk and vanilla.
- 6. To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.
- 7. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
- 8. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.
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