Vanilla Cupcakes - cooking recipe

Ingredients

2 cups sifted cake-and-pastry flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup milk
2 eggs
1 teaspoon vanilla

Preparation

Preheat oven to 375f (190c).
1.In large bowl, whisk together flour, sugar, baking powder and salt.
2. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.
3.Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full.
4Bake in centre of oven until cake tester inserted in centre comes out clean, about 18 minutes.
5. Transfer to rack; let cool completely.
Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.
Variation: Chocolate Cupcakes - Reduce flour to 1 cup and baking powder to 1/2 teaspoons Add 1/2 cup cocoa powder and 1 tsp baking soda to dry ingredients. Sift before adding butter and wet ingredients.