Thursday, April 05, 2007

Yellow Cupcakes Recipe

Yellow Cupcakes

2 1/4 cups Cake Flour
3/4 cup SPLENDA(r) No Calorie Sweetener, Granular
1/4 cup Sugar
3/4 cup softened Unsalted Butter
1/2 cup Nonfat Dry Milk
2 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
3/4 cup Buttermilk
3 Eggs
2 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract

PREHEAT oven to 350°F. Place 18 paper baking cups into muffin pans.
Set aside. PLACE cake flour, SPLENDA(r) Granular, sugar and softened
unsalted butter in a large mixing bowl. Mix 1 to 2 minutes with
electric mixer set on medium speed, until butter is mixed into flour
mixture. ADD nonfat dry milk, baking powder, baking soda and salt.
Mix on low speed until blended. MIX buttermilk, eggs and extracts in
a small bowl. Stir well. Add 2/3 of the buttermilk mixture to the
flour mixture. Mix on medium speed mixing until the liquids are just
blended into the flour mixture. Stop the mixer and scrape the sides
and bottom of the bowl. Mix on medium-high speed about 45-60 seconds
until the batter starts to become lighter in appearance. Reduce mixer
speed to low and add remaining liquids. Mix on medium speed until
blended. Stop mixer and scrape sides and bottom of bowl again. Mix on
medium high speed an additional 30 seconds. POUR cake batter into
prepared pans. Bake cupcakes in preheated 350°F oven 12-15 minutes or
until a wooden toothpick inserted in the center of the cupcake comes
out clean.

Makes 18 cupcakes
Preparation Time: 20 minutes
Bake Time: 12-15 minutes

This recipe for Yellow Cupcakes was sent to us by Lord Silver, thanks so much!

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