aimi decorating the cuppies with rainbow sprinkles
I baked some mini vanilla cuppies for my children to share with their friends and teachers. "Happy Teacher's Day" to all teachers ...
recipe from joyfbaking
1/2 cup (113 grams) unsalted butter, room
2/3 cup (130 grams) granulated white
1 teaspoon pure vanilla extract
Zest of 1 large lemon (outer yellow skin)
1 1/2 cups (195 grams) all purpose
1 1/2 teaspoons baking
1/4 cup (60 ml) milk
1. Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
2.In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
3. In a separate bowl whisk together the flour, baking powder, and salt.
4. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
5. Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)
6. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.