Cooks Note Converting To Cupcakes Food

GO-TO VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
• While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
• Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.

COOK'S NOTE: CONVERTING TO CUPCAKES

Steps:

• Most layer cake batters work well for cupcakes. Batter for a one-layer cake yields 12 to 15 cupcakes for a two-layer cake, 24 to 30 cupcakes. Line muffin cups with paper baking cups or generously grease and flour the cups. In a pinch, you can set foil baking cups on a cookie sheet. Fill the cups 2/3 full of batter and bake at 350°F. for 15 to 20 minutes or until tops spring back when lightly touched. Immediately remove cupcakes from the pan and transfer them to a wire rack to cool.