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I haven't tried this out yet, this is for next time. This is an adaptation of the Boston Cake recipe for cupcakes. Cupcakes need to be a little firmer, and bake into a dome, not a flat surface. So this version switches to all purpose flour and does not beat egg whites separately.
-
6
tbs
butter
-
1
cup
sugar
-
2
eggs
-
1 1/2
tsp
vanilla extract
-
2
cups
(
8
oz
)
cake
flour
-
2
tsp
baking powder
-
1/2
tsp
salt
-
2/3
cup
millk
- Preheat oven to 350 °F. Line a 12-mold cupcake tin with cupcake liners.
- Sift together flour, baking powder, and salt.
- Cream butter and sugar together until light. Beat in eggs and vanilla.
- Add the flour mixture and milk alternately in three stages. Beat until smooth.
- Divide evenly in the cupcake liners. Bake 20 - 25 minutes.
- Cool in pan.
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