cupcake

(from Joanna’s recipe box)

Source: martha stuart

Serves 30 people

Ingredients

  • 220g (2 sticks) unsalted butter, softened
  • 21/4 cups sugar
  • 3 large eggs
  • 1 large egg white
  • 1 cup whole milk
  • 11/2 t vanilla extract
  • 23/4 cups all-purpose flour
  • 1/2 cup cake flour (not self-rising)
  • 1 T baking powder
  • 1 t salt
  • (optional) 2 cups strawberries, finely chopped, plus small strawberries for garnish

Directions

  1. Preheat oven to 180°C (350°F). Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.

  2. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

  3. Bake cupcakes until testers inserted into centres come out clean, about 20 minutes. Let cool in tins on wire racks.

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