Yellow Cupcakes

This is paired up with the classic buttercream icing which is here

Ingredients:  

•  375 mL cake flour shifted
•  5 mL baking powder
•  1 mL salt
• 220 mL granulated sugar
• 85 mL margarine
• 1 egg
• 5 mL vanilla extract 
• 150 mL milk

Method:

1. Preheat the oven to 350°F or 180°C.
2. Line a muffin tin with paper liners.
3. Sift together flour, baking powder and salt; set aside.
4. Cream sugar and butter together until light.
5. Add the egg and vanilla to creamed mixture and beat until thoroughly mixed. 
6. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating for one minute but  be careful not to over mix!
7. Scoop into the muffin tins. Bake for 18 - 20 minutes or until an inserted toothpick comes out clean
8. Cool for 10 minutes in the muffin tins on the rack then remove and cool completely before decorating.
9. You could freeze the cupcakes if you don't want to decorate them on the same day you bake them.
   

   

   Finished Product

   
   
   
   
   

   

   Finished Product