Ingredients
-
2
-
1 1/2
-
2 1/2
-
1
-
1/2
-
3/4
-
1
-
2
-
-
-
-
-
-
-
Directions
Kittencal’s Easy One-Bowl Vanilla Cupcakes,This recipe goes back over 20 years, I like the simplicity of this recipe and for a one bowl cupcake they are pretty darn good, 1-1/2 teaspoons almond extract may be used in place of the vanilla, using butter in place of shortening will alter the texture it is best to only use shortening — if you don’t have paper liners grease the tins generously or see my recipe#78579,Read the reviews after we already started, but found one that said the original recipe had ” 3.5 tsp of baking powder, 1 cup half and half or milk, and 3 eggs” and given everyone said they were dense and heavy so we made those corrections. Not the lightest fluffiest of cupcakes, but easy and edible,First time I’ve not been happy with a Kittencal recipe. The batter was cookie-like but I hoped it would still turn out ok. Looked like, had the texture of, and tasted like corn bread. No clue how that happened.
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Steps
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1
Done
|
Set Oven to 350 Degrees F. |
|
2
Done
|
in a Large Bowl, Mix Together the Flour With Sugar, Baking Powder and Salt Until Combined. |
|
3
Done
|
Add in the Shortening Cream or Milk, Vanilla and Eggs; Beat on Medium Speed of an Electric Mixer Scraping the Bowl Constantly Until Just Blended (the Batter Will Be Thick, If Desired You May Add in a Few More Tablespoons Cream or Milk). |
|
4
Done
|
Pour Into Paper-Lined Regular Size Muffin Tins Filling Under Just Three-Quarters Full. |
|
5
Done
|
Bake For 20-22 Minutes or Until the Cupcakes Test Done (do not Overbake as They Will Be Dry). |
|
6
Done
|
Immediately Remove from Pans. |
|
7
Done
|
Cool Completely Before Frosting. |
|
8
Done
|
*note* If Desired 1-1/2 Tsp Almond Extract May Be Used Instead of Vanilla, For a Almond Flavor. |
