- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, + 1 egg white
- 1-1/2 tsp. vanilla extract
- 1/2 tsp. salt
- 2-1/4 tsp. baking powder
- 1-3/4 cups Hodgson MIll Cake Flour
- 1/2 cup buttermilk, (or 1 tsp.vinegar + 1/2 cup milk)
Preheat oven to 375°F. Prepare bottom of cake pan(s) with butter and flour (use a parchment paper liner if desired) or line 12 muffin cups.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla and beat thoroughly. Scrape sides and bottom of bowl often. Add rest of ingredients, alternating flour and milk; beat after each addition until blended. Do not overmix. Pour evenly into pan(s), or fill muffin cups 3/4 full.
Bake at 375°F (see below) or until lightly browned and toothpick inserted comes out clean. Cool in pans 10 minutes, then cool completely on wire racks.
12 cupcakes,1-9in. pan or 2-8in. pans
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