Vanilla Cupcakes

• CLASSIC VANILLA CUPCAKES
• Grease the top of a 12-mold muffin pan and line it with paper liners. Preheat the oven to 350u0b0F. Have all ingredients at room temperature.
• Sift into a mixing bowl:
• Add and mix to combine:
• Add:
• Beat at low speed with a whisk attachment for 1 minute. Scrape down the bowl. Raise the speed to medium-low and beat for 1 1/2 minutes.
• Add:
• Mix at low speed for 30 seconds.
• Scoop the batter into prepared molds, filling each three-quarters full. Bake for 18 to 20 minutes, or until golden.
• The tops should spring back when lightly pressed. Cool on a wire rack for 5 to 10 minutes before removing the cupcakes from the pan.

1. CLASSIC VANILLA CUPCAKES
2. Grease the top of a 12-mold muffin pan and line it with paper liners. Preheat the oven to 350u0b0F. Have all ingredients at room temperature.
3. Sift into a mixing bowl:
4. - 1 3/4 cups plus 2 tablespoons cake flour
5. - 3/4 teaspoon salt
6. Add and mix to combine:
7. - 1 cup sugar
8. Add:
9. - 1/2 cup plus 2 1/2 teaspoons warmed milk (110u0b0F)
10. - 2 large eggs
11. - 4 ounces (1 stick) very soft unsalted butter
12. - 1/2 teaspoon pure vanilla extract
13. Beat at low speed with a whisk attachment for 1 minute. Scrape down the bowl. Raise the speed to medium-low and beat for 1 1/2 minutes.
14. Add:
15. - 1 1/2 teaspoons baking powder
16. Mix at low speed for 30 seconds.
17. Scoop the batter into prepared molds, filling each three-quarters full. Bake for 18 to 20 minutes, or until golden.
18. The tops should spring back when lightly pressed. Cool on a wire rack for 5 to 10 minutes before removing the cupcakes from the pan.

vanilla cupcakes, line, combine, minutes, mix at low speed, batter, rack

Taken from www.epicurious.com/recipes/member/views/vanilla-cupcakes-50097763 (may not work)