My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Tuesday, December 4, 2018

Mini Vanilla Cupcakes

{ Prep Time: 10 mins / Difficulty: Easy / Yields: 60 mini cupcakes }

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 Tbsp baking powder
3/4 tsp salt
1 cup (2 sticks) unsalted butter, cut into 1" cubes
4 large eggs
1 cup whole milk
1 tsp vanilla extract
sprinkles for decorating

1. Preheat oven to 325ยบ. Line cupcake pans with paper liners; set aside. In a large mixing bowl, combine flours, sugar, baking powder and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk and vanilla. With the mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat just until ingredients are incorporated.
3. Divide batter evenly among liners, filling about 2/3 of the way full. Bake for 17-20 mins, rotating the pan halfway through -- until toothpick inserted in center of the cupcakes comes out clean.
4. Transfer pan to wire rack to cool completely.
5. Once cupcakes are completely cooled, ice with vanilla buttercream frosting or chocolate buttercream frosting.

Recipe borrowed from Martha Stewart

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