Kids will love helping make these for parties. Try serving them with jam as a sweet-cake dessert, or crumbled over canned peach slices as a way to incorporate fruit into a kid's dessert.
|2 softened sticks unsalted butter||1 1/4 cups all-purpose flour|
|2 cups sugar||1 cup milk|
|4 large eggs||1 teaspoon vanilla extract|
|1 1/2 cups self-rising flour|
Preheat oven to 350 degrees.
In a large bowl, cream the butter on medium speed of an electric mixer until smooth.
Add the sugar gradually, and beat until fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Combine the flours, and add in four parts, alternating with the milk and the vanilla, beating well after each addition.
Scoop the batter into two 12-cup muffin tins lined with cupcake papers.
Bake for 20 to 25 minutes, or until a cake tester inserted into center comes out clean.
Allow to cool thoroughly before icing.
Makes 24 cupcakes.
Frost with Traditional Vanilla Buttercream.
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