Veganrecipes

๐™‹๐™š๐™ง๐™›๐™š๐™˜๐™ฉ ๐™‘๐™–๐™ฃ๐™ž๐™ก๐™ก๐™– ๐˜พ๐™ช๐™ฅ๐™˜๐™–๐™ ๐™š

๐ˆ๐๐†๐‘๐„๐ƒ๐ˆ๐„๐๐“๐’:

โžก1 1/4 cups all-purpose flour
โžก1 1/4 tsp baking powder
โžก1/2 tsp salt
โžก1/2 cup unsalted butter softened
โžก3/4 cup sugar
โžก2 large eggs room temperature
โžก2 tsp pure vanilla extract
โžก1/2 cup buttermilk

๐ˆ๐๐’๐“๐‘๐”๐‚๐“๐ˆ๐Ž๐๐’:

โžกPreheat the oven to 350ยฐF and line a cupcake/muffin pan with cupcake liners.

โžกIn a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.

โžกIn the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.

โžกAdd eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.

โžกReduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition.

โžกScrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.

โžกBake for 20-23 minutes at 350 ยฐF, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

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