Supplies
Ingredients
Directions
1
Preheat oven to 350-degrees F.
2
Prepare muffin tins by lining with 12 cupcake liners.
3
In a small bowl, add:
• Sift 1 cup of flour
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt
• REFRIGERATED: Butter, unsalted (1/2 cup – slightly softened)
• SHELF: Sugar, granulated (1/2 cups)
• REFRIGERATED: Eggs (2)
• SHELF: Vanilla extract, pure (1 teaspoon)
• REFRIGERATED: Milk, whole (6 tablespoons or 3/8 cup)
4
Slightly soften 1/2 cup of butter.
5
In a medium bowl, add the softened butter and 1/2 cup of sugar.
6
Using an electric mixer (double beaters), cream together butter and sugar until light and fluffy.
7
Add 2 eggs and 1 teaspoon of vanilla, then mix
8
Add half the flour mixture with 3 tablespoons of milk. Mix well.
9
Add the rest of the flour mixture with 3 tablespoons of milk. Mix until incorporated.
10
Divide batter into prepared muffin tins, filling each of them approximately 3/4 full.
11
Bake at 350-degrees F for 15-20 minutes, until done.
Notes
The original recipe calls for 3/4 cup of sugar if you prefer a sweeter taste.