Vanilla Cupcakes
Vanilla Cupcakes
Pastelitas de VainillaVanilla-flavored white cupcakes without frosting are almost certain to be available in whatever bakery you might pop into all over Mexico. These sweet little cakes are a quick treat to nibble anytime, on the street, in the car, or to take on a picnic. If you prefer, top them with frosting.
Ingrediënten
Makes 12 cupcakes
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup ½ stick unsalted butter, at room temperature, or vegetable shortening
- 1 cup sugar
- 1 large egg
- ¾ cup milk
- 1 teaspoon pure vanilla extract
Instructies
- Preheat the oven to 375°.
- Grease a cupcake pan, or line with paper cups.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Reserve.
- Put the butter and sugar in a food processor and process until creamy, 10 to 15 seconds.
- Add the egg and process until fluffy, about 15 seconds.
- Add the milk and vanilla.
- Process until smooth, 8 to 10 seconds.
- Add the dry ingredients and pulse 4 to 6 times until just combined.
- Fill 12 muffin cups about 2⁄3 full.
- Bake until raised and golden brown on top and a toothpick inserted in the center of the highest cupcake comes out clean, about 20 minutes.
- Transfer to a rack to cool
Notes / Tips / Wine Advice:
Store, covered, in a dry cupboard up to 3 days.
