allow butter and eggs to stand at room temperature for 30 minutes. Use this time to set up cupcake tins and liners.
Directions
1.
Preheat oven to 350 F degrees.
2.
In a medium bowl, stir together flour, salt and baking powder.
3.
In a large bowl with an electric mixer, beat butter on medium-high speed until fluffy. Gradually add sugar, about 1/4 cup at a time, scraping the sides of the bowl. Beat 2 minutes until light and fluffy. Add eggs, one at a time, beating after each egg is added. Beat in vanilla.
4.
Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition, just until combined.
5.
Spoon batter into prepared muffin cups, filling each 1/2-2/3 full. Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in muffin pans set on a wire rack for 5 minutes. Remove cupcakes from muffin pans and cool completely on wire racks before frosting.
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