Vanilla Cupcakes
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The Martha Stewart Show, April Spring 2008
- Yield Makes 2 dozen
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Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 3 large eggs
Directions
- Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with cupcake liners; set aside.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. Combine milk, oil, and vanilla in a small bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour mixture, alternating with milk mixture, beginning and ending with the flour mixture; beat until well combined, scraping down sides of bowl as necessary.
- Fill muffin cups two-thirds full with batter. Transfer muffin tins to oven and bake until golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack; let cool completely before decorating.
@aSchoolGAL you should notice at the opening paragraph of the recipe that the words TV Dinner Cupcakes and Corn-on-the-Cob Cupcakes are actually hyperlinks to the recipes, where you can see that all the greens and oranges of peas and carrots are actually candies :) super cute!
Don't tell me those are real vegetables...YUCK! If not, what are they made of?
Grrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr, I doubled the recipe and only after I had the product read the reviews!, bad stuff. I will try to save the cupcakes by decorating them with some amazing, tasty frosting :(
The problem with this recipe is that it was transcribed incorrectly from the cupcake book, should be 1/2 tsp baking soda not 2 tsp,with the adjustment the cupcakes are tasty and not bitter too bad I didn't know this before because I ended up throwing out two batches of cupcakes.
The problem with this recipe is that it was transcribed incorrectly from the cupcake book, should be 1/2 tsp baking soda not 2 tsp,with the adjustment the cupcakes are tasty and not bitter too bad I didn't know this before because I ended up throwing out two batches of cupcakes.
I hate to be critical but I don't want anyone to waste time and money on this. This recipe was sadly disappointing. It was tasteless, extremely dry, and crumbly in texture. I expected it to be pretty good considering it came from a famous cook book. Yikes. Find something else.
My daughter's 1st birthday is coming up and I did a test run of this recipe. I did not care for the flavor of the cupcakes because you can really taste the baking soda; not the vanilla. There is another vanilla cupcake recipe on this site that does not include baking soda. I strongly suggest trying that one.