Recipes; Vanilla Cupcakes - Babycakes MT-6 Instruction Manual

Vanilla Cupcakes

Why is it that some folks consider vanilla to be a plain and simple flavor? To some of us
(like Kathy), vanilla is anything but bland.
Tips
Did you forget to set out the butter so that it will soften? Cut it into slices, place on a
microwave-safe glass plate and microwave on Medium-Low (20%) for 10 to 15 seconds
or until starting to soften. Let butter stand for about 10 minutes, then proceed with the
recipe. Separating an egg couldn't be easier. The recommended method is to pour the
egg through an inexpensive egg separator, but if you don't have one, simply pour it into
your hand, allowing the white to flow through your fingers and keeping the yolk in your
hand.
Makes 16 to 20 cupcakes
Paper liners (optional)
1 cup all-purpose flour
1 tsp baking powder
Pinch salt
3⁄4 cup granulated sugar
1⁄3 cup butter, softened
1⁄4 cup sour cream
3 egg whites, at room temperature
1⁄3 cup milk
2 tsp vanilla extract
1. In a small bowl, whisk together flour, baking powder and salt. Set aside.
2. In a medium bowl, using an electric mixer on medium-high speed, beat sugar
and butter for 1 to 2 minutes or until fluffy. Beat in sour cream. Add egg whites
and beat for 2 minutes, scraping the bowl.
Excerpted from 175 BEST
Roxanne Wyss © 2011 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be
reprinted without publisher permission.

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