Cupcakes Three Ways
John Barricelli shows how you can make three distinct cupcakes using easy variations on one recipe.
Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of buttercream.
Reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. Makes 12.
Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side. Makes 24.