I realized there’s probably chocolate overload going on with my current posts…What can I say, I’m a chocoholic! As they say, admitting that you have a problem is the first step. The second step is to bake vanilla cupcakes instead! I know overly complicated cupcakes with weird frosting combinations are all the rage these days but I’m a puritan; these taste really great just on their own (note how one is missing in the picture because someone nabbed one before they even cooled) and make for a great base if you want to go the frosting route.
Servings: 12 cupcakes
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup milk
- Preheat the oven to 350ºF. Grease a 12 cupcake pan and set aside.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a separate bowl using a handheld or stand mixer, beat together butter and sugar for approx. 4 minutes until light and fluffy.
- Beat in eggs, one at a time, and then mix in the vanilla.
- Add the flour mixture and milk, alternating between both.
- Divide batter evenly in the pan, about three-quarters full each. You can use the 1/4 measuring cup which worked well.
- Bake in the oven for 20 minutes or until golden and tops spring back to touch. Rotate the pan mid-way if needed.
- Allow to cool for 10 minutes before removing cupcakes from pan, and then cool completely on a wire rack.
Adapted from Martha Stewart