Ingredients
-
2
-
1 1/2
-
2 1/2
-
1
-
1/2
-
3/4
-
1
-
2
-
-
-
-
-
-
-
Directions
Kittencal’s Easy One-Bowl Vanilla Cupcakes, 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 recipe#78579, Read the reviews after we already started, but found one that said the original recipe had 3 5 tsp of baking powder, 1 cup half and half or milk, and 3 eggs and given everyone said they were dense and heavy so we made those corrections Not the lightest fluffiest of cupcakes, but easy and edible, First time I’ve not been happy with a Kittencal recipe The batter was cookie-like but I hoped it would still turn out ok Looked like, had the texture of, and tasted like corn bread No clue how that happened
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Steps
|
1
Done
|
Set Oven to 350 Degrees F. |
|
2
Done
|
in a Large Bowl, Mix Together the Flour With Sugar, Baking Powder and Salt Until Combined. |
|
3
Done
|
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
Done
|
Pour Into Paper-Lined Regular Size Muffin Tins Filling Under Just Three-Quarters Full. |
|
5
Done
|
Bake For 20-22 Minutes or Until the Cupcakes Test Done (do not Overbake as They Will Be Dry). |
|
6
Done
|
Immediately Remove from Pans. |
|
7
Done
|
Cool Completely Before Frosting. |
|
8
Done
|
*note* If Desired 1-1/2 Tsp Almond Extract May Be Used Instead of Vanilla, For a Almond Flavor. |
