vanilla cupcakes.
9:24 AM
Well, the Super Bowl may have been a disappointment, but a
really great cupcake recipe came out of the party and I’m excited to share it!
The recipe is super easy, and I made them with gluten-free flour and they turned out
amazing. (For my flour I use the Cup 4 Cup brand.) I’m sure you can make them with regular flour and they’d be delicious
too—they are however a little denser with the gf flour, so don’t think you’ve
done anything wrong if they turn out that way.
And I don’t think I’ve mentioned
this on my blog yet, but Josh (the best husband ever) got me a Silhouette Cameo
for Christmas! I’ve been using it every chance I get, and Super Bowl was no
different! I made some football-themed cutouts and turned them into little
cupcake toppers!
So cute right??
…but I may be a bit biased.
Anyway, enough of my chatting--let’s get to the recipe!
Vanilla Cupcakes
2 cups
flour1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, softened
3/4 cup sugar (if you like your cupcakes very sweet, add a little more.)
2 eggs
1 cup milk
1 teaspoon vanilla
Directions
Preheat oven to 375F. Line muffin pan with cupcake papers.
Cream butter
and sugar in a large bowl until light and fluffy. Beat in eggs one at a time.
Add
flour, baking powder, salt, vanilla, and milk. Mix well.
Divide
batter evenly among the cupcake tins and bake for 15-18 minutes.
Remove
from oven when slightly golden and let cool before frosting and devouring every
single one of them!
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