GREAT for young kids. Frost and decorate any way you like.
Golden vanilla cupcakes
Makes 12 cupcakes
11/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1/2 cup milk
Preheat oven to 350 degrees. Line 12 muffin tins with paper liners
or butter and flour the tins; set aside.
In a small bowl, whisk together the flour, baking powder and salt;
set aside.
In a medium bowl, beat the butter until light and fluffy with an
electric mixer on high speed. Gradually beat in the sugar until very
light and fluffy. Lower the mixer speed to medium. Beat in the eggs,
one at a time, the egg yolk and the vanilla. Lower the mixer speed
to low. Beat in the flour mixture alternately with the milk, just
until blended.
Spoon the batter into the prepared muffin tins three-quarters full.
Bake until the tops of the cupcakes are springy when lightly pressed
with a fingertip but not quite golden, 20 to 22 minutes. Cool 15
minutes in the muffin tin on a wire rack.
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