Fluffy Reduced Sugar Whipped Vanilla Frosting, Gluten-free, Vegan or Not

It was officially my youngest's 4th birthday yesterday.  I thought it would be nice to bring some cupcakes to celebrate her special day at preschool.

This reduced sugar frosting on top of some simple white cupcakes turned out great! Just found out that all but one little preschooler ate the whole thing!  The little one just licked all the frosting.  I consider that a success!  I strive to make our goodies less sweet, which is a good thing for the kiddies.  My son often complains that the commercial bakeries make their frostings too sweet and he loves this "less sweet" frosting.  

I had already posted this recipe earlier this week with my gluten-free vegan vanilla cupcakes, but thought it would be easier to locate in a separate entry.  I reduced the sugar content of this fluffy whipped vanilla buttercream frosting.  Next time, I think I could try decrease a little more sugar and less liquid.  

Fluffy Reduced Sugar Whipped Vanilla Frosting 

generously frosts 12 cupcakes

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine or butter

1 1/4 cup powdered sugar, sifted if clumpy

3/4 teaspoon vanilla extract

1 Tbsp milk of your choice, dairy or not

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla and milk and whip for another 5 to 7 minutes until fluffy.  (I have a KitchenAid stand mixer and I like to change from the paddle attachment to the wire whip attachment for a lighter, fluffier frosting).  

Using a piping bag and 1M Wilton tip, I was able to generously frost 12 cupcakes with leftovers.  The key to this frosting is to whip it so full of air that becomes fluffy and not so sweet.

Since I decreased the sugar, the liquids should be adjusted accordingly to maintain some stiffness for piping.  I think you could even omit the milk for a stiffer frosting.  It will firm up in the refrigerator, as the non-hydrogenated fats are heat sensitive.  

- Adapted from Fluffy Whipped Vanilla Buttercream Frosting

Gluten-Free Vegan Vanilla Cupcakes

The last 3 cupcakes before the kiddies inhaled them!

Enjoy!

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Gluten-Free Vegan Vanilla Cupcakes with Fluffy Reduced Sugar Vanilla Frosting, Version 2 - Egg-free, Dairy-free, Nut-free

I'm happy with this batch!  Soft, fluffy, moist and not gummy when taken out of the oven.  I couldn't help myself.  I *inhaled* the first one.  The true test:  I wanted another one.  Most of the time, I have a bite and then let the kiddies finish it.  I was sure glad the kiddies were still in school so I could have my (short-lived) moment with this cupcake.   

I used my favourite vegan vanilla cupcake recipe and substituted with Sarah's gluten-free flour blend (with the white rice substitution instead of sorghum flour for a lighter cupcake).  Previously, I used a different blend for my "Version 1" GF vegan vanilla cupcakes but they came out a little too moist and slightly gummy.  The kiddies didn't complain!  

I baked it for 3 minutes longer than specified by the original vegan (all-purpose flour) recipe and there was no gumminess (common with gluten-free baking and xanthan gum). 

It was so good I had to write it down!  If you are not gluten-free, you can use 1 1/4 cup all-purpose flour + 2 Tbsp cornstarch in place of the brown/white rice flour, potato starch, tapioca starch, and xanthan gum.  

Gluten-free Vegan Vanilla Cupcakes,  Version 2

makes 12 regular cupcakes

1/2 cup milk of your choice (I used unsweetened Coconut Dream)

1/2 cup water

1 tsp lemon juice

3/4 cup sugar

1/2 cup + 2 Tbsp brown rice flour (I used Bob's Red Mill brand)

1/4 cup white rice flour (I used an Asian brand, super finely milled)

1/4 cup potato starch

1 Tbsp tapioca starch

3 Tbsp cornstarch

1/2 tsp xanthan gum

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup canola oil

1 tsp vanilla extract

1/8 tsp almond extract (optional)

Preheat oven to 350 degrees. Line muffin pan with cupcake liners.

Whisk the vegan milk and vinegar or lemon juice in a measuring cup and set aside for a few minutes to get good and curdled.

Beat together the vegan milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners half-way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

My own notes:  I baked for 25 minutes, maybe I'll try 24 minutes next time.    

- Adapted from Gluten-Free Vegan Vanilla Cupcakes

Fluffy Reduced Sugar Vanilla Frosting 

generously frosts 12 cupcakes

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine

1 1/4 cup powdered sugar, sifted if clumpy

3/4 teaspoon vanilla extract

1 Tbsp milk of your choice, dairy or not

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla and milk and whip for another 5 to 7 minutes until fluffy.  (I have a KitchenAid stand mixer and I like to change from the paddle attachment to the wire whip attachment for a lighter, fluffier frosting).  

Using a piping bag and 1M Wilton tip, I was able to generously frost 12 cupcakes with leftovers.  The key to this frosting is to whip it so full of air that becomes fluffy and not so sweet.

Since I decreased the sugar, the liquids should be adjusted accordingly to maintain some stiffness for piping.  I think you could even omit the milk for a stiffer frosting.  It will firm up in the refrigerator, as the non-hydrogenated fats are heat sensitive.  

- Adapted from Fluffy Whipped Vanilla Buttercream Frosting

In case anyone was curious, this is what the texture/crumb looks like.  A little dense yet soft and tender.  

Enjoy! 

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Vegan Carrot Cake with Cream Cheese Frosting (Wheat or Gluten-Free)

Back from Spring Break!  We were away the last two weeks of March and spent the most glorious Spring Break ever as a family of 5.  I am still trying to get back into our family routine now that we are home.  

We spent 7 days in Cancun, Mexico at the very family friendly all-inclusive resort, Crown Paradise Club Cancun.  We read some mixed reviews from Tripadvisor.ca before leaving and made the decision to have fun, no matter what.  We lowered our expectations of the resort and raised our expectations to have the best time as a family.  With this new outlook, we had an AMAZING time!

We had our belated Easter over the weekend.  For dessert, I thought it would be nice to have a Spring/Easter themed carrot cupcakes with cream cheese frosting. 

Since I am still gluten-free, dairy and egg-free, I turned to my trusty Vegan Cupcakes Take Over the World cookbook.  Previously, I was able to make gluten-free vanilla cupcakes from this book as well.  



To fit our allergies and "less sweet" palate, I made a few changes:

• Used Bob's Red Mill Gluten-Free All-purpose Baking Mix + 1/4 tsp xanthan gum in place of all-purpose flour
• Replaced and reduced the white granulated sugar with organic coconut sugar
• Used a combination of soy milk and lemon juice (didn't have soy yogurt)
• Reduced the liquid amounts to reflect the decrease in sugar content  
• Reduced the confectioner's sugar in the cream cheese frosting

For the vegan "Cream Cheese" Frosting, I used Tofutti brand soy cream cheese.  I didn't like the frosting at all when freshly made.  It was way too sweet for my liking.  I gave it another chance by letting the cupcakes sit in the fridge overnight for the flavours to develop. Because I cut down the icing sugar (confectioner's sugar), the frosting was very soft.  Too soft to pipe, so I simply spooned it on each cupcake.  

This batch yielded 12 medium-sized cupcakes. 

Vegan Carrot Cake Cupcakes with Cream Cheese Frosting, Wheat or Gluten-Free
makes 12 medium cupcakes

2/3 cup all-purpose flour or your favourite gluten-free flour blend (I used Bob's Red Mill Gluten-free All-purpose Mix + 1/4 tsp xanthan gum)
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon 
1/4 tsp ground ginger
2/3 cup sugar (I used a heaping 1/2 cup organic coconut sugar)
1/3 cup vegetable oil (I used 1/4 cup canola oil)
1/3 cup soy yogurt (plain or vanilla) (I used 1/4 cup soy milk + 1 tsp lemon juice= "buttermilk")
1 tsp vanilla extract
1 cup finely grated carrots
1/4 cup chopped walnuts
1/4 cup raisins

Vegan Cream Cheese Frosting:
1/4 cup Earth Balance margarine, softened
1/4 cup vegan cream cheese, softened
2 cups confectioners' sugar (1 1/4 cups confectioners' sugar, will further decrease to taste next time)
1 teaspoon vanilla extract (I used 1/8 tsp Mexican vanilla, really strong stuff)

Preheat oven to 350˚F. Line muffin tin with 12 paper liners.

In a medium mixing bowl, mix together sugar, vegetable oil, yogurt and vanilla.  Sift in the dry ingredients (flour, baking soda, baking powder, salt, spices) and mix until smooth.  Fold in carrots, walnuts and raisins.

Fill the liners two-thirds full.  Bake for 26-28 minutes, until a toothpick inserted through the center of one comes out clean. Note:  I usually check my baked goods about 5-10 minutes before the estimated time done, since every oven is different.  I thought mine were done around 20 minutes.  My toothpick came out clean, but I could have baked them a few minutes longer.  

While cupcakes are baking, cream together vegan margarine and cream cheese until just combined.  Add the confectioners' sugar in 1/2 cup batches and whip with a handheld or stand mixer.  Mix until smooth and creamy, then mix in vanilla extract.  Keep tightly covered and refrigerated until ready to use.  

Once fully cooled, top generously with cream cheese frosting.  

- Adapted from PopSugar: Vegan Carrot Cake Recipe



They turned out very moist, dense and soft.  When I sat down to finish this plate, I had 3 "little vultures" hovering me for every last crumb!  These are "kid-tested" and "approved"!   

Now that we are back home, my mind wanders back to Cancun periodically... Can you imagine why?  

Enjoy!

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Simple White (or Pink) "Easy as Cake Mix" Cupcakes

Last week, my husband took our children out for an evening at "Dads & Tots".  It is a free local program that gives fathers (uncles, or grandfathers) a chance to take their children for a fun playdate evening with pizza and snacks for dinner.  While they were gone, I missed them horribly.  So much, I made a batch of really easy and simple cupcakes as a surprise when they got home.  

This is a variation of my Easy Vanilla Cupcake and whips up very quick, much like a cake mix.  I think real buttermilk helps give the cupcake its soft and fluffy texture.  Regular milk can be used too.  If desired, white vanilla cupcakes be easily changed to a different flavor with a different extract and food colouring.   I only had enough batter to fill 12 muffin cups half full but they still rose nicely!  

For fun, I tried strawberry extract and made them pink with a few drops of red food colouring.  Oops... I guess I was a little too heavy handed and they turned out "too pink" with a very artificial strawberry flavour...but it was so much fun to experiment!! 

Out of curiosity, I tried regular non-hydrogenated soft margarine (pink cupcake) instead of softened butter with great results (e.g. .Fleischmann's, Becel).  Results using "light" soft tub margarine (vanilla cupcake) turned out slightly gummy but still OK, if that is all you have on hand.  Regardless, the cupcakes did not last very long!   

I topped them with a fluffy, cooked flour frosting, flavoured with strawberry extract.  

Simple White "Easy as Cake Mix" Cupcakes

makes 12 large cupcakes or 1- 9" round single layer cake

2/3 cup sugar

1/4 cup butter, softened, (or non-hydrogenated soft margarine, regular or light)

1 egg

1 1/2 tsp vanilla (I used 2 tsp strawberry extract, I will use less next time)

1 cup all-purpose flour

1/8 tsp salt

1 1/2 tsp baking powder

1/2 cup milk or buttermilk (or 1/2 cup milk, mixed with 1 1/2 tsp vinegar or lemon juice)

few drops food colouring, optional

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners or grease and flour a 9-inch cake pan.  

Pour buttermilk in a measuring cup and add vanilla (or other flavour extract) and salt.  

In a medium bowl, cream together the sugar and butter. Beat in the egg. Combine flour and baking powder.  Add alternating amounts of the flour mixture and the buttermilk-vanilla.  Mix until well combined and batter is smooth.

Add a few drops of food colouring, if desired.

For cupcakes, bake 13 to 15 minutes.  For 9-inch pan, bake about 20-25 minutes.  Cake is done when it springs back to the touch or when cake tester (toothpick) comes out clean. 

- Adapted from Easy Vanilla Cupcakes

Enjoy!

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Gluten-Free Vegan Vanilla Cupcakes

If you are vegan, not able to have dairy or eggs or know someone with allergies, it can be daunting to make treats without eggs and milk.  Thank goodness, I came across this wonderful cookbook:  Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule.  The authors are brilliant. Just the Fluffy Vegan Buttercream Frosting and the Golden Vanilla Cupcakes recipes are worth the price of the cookbook.  

Several years ago, I had to cut out dairy when I was nursing my babies.  They were fussy and it helped.  These cupcakes saved me from the insanity.  Now, I am (temporarily) going gluten-free, dairy-free and egg-free.  These cupcakes came to save the day again! 

The other day, there was a Fun Day at my son's school and I volunteered to bake 3 dozen chocolate oreo cupcakes.  He has a classmate that is allergic to gluten, dairy and eggs.  I wanted him to have a treat too, so he wouldn't feel left out.  I went with gluten-free, vegan vanilla cupcakes, as I am also allergic to chocolate (cruel, eh?).  I frosted them with a fluffy, vegan vanilla frosting. 

The vegan vanilla cupcake was perfection.  To make it gluten-free, I made my own gluten-free baking mix and used it in place of all-purpose flour.  If you can tolerate wheat, this cupcake recipe is amazing whether you are vegan or an omnivore.  My children INHALED the gluten-free cupcakes as fast as me.  Completely unexpected.  I even shared them with a few preschoolers at my daughter's school.  They ate the WHOLE cupcake.  Boy, was I surprised.  I expected them to take a few bites and leave it untouched.  They sat and inhaled the frosting and cupcakes in one sitting.  I'll take that as a good recipe!

As for my son's classmate, his smile lit up the room as he gobbled the cupcake.

I used a blend of white rice flour, tapioca starch, potato starch, sweet rice flour and xantham gum.  It makes a dense cupcake but the texture is very spongy, soft and moist.  I found that it is better to bake longer than underbake.  Underbaked cupcakes tend to be a bit gummy.

Gluten-Free Vegan Vanilla Cupcakes
makes 1 dozen

1 cup soy milk (I used unsweetened Coconut Dream)
1 tsp apple cider vinegar (I used lemon juice with great results)
1 1/4 all-purpose flour or your favourite gluten-free flour blend*
2 Tbsp cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup canola oil

3/4 cup sugar

2 tsp vanilla extract

1/4 tsp almond extract, caramel extract, or more vanilla extract (I used Mexican vanilla) 

Preheat oven to 350 degrees. Line muffin pan with cupcake liners.

Whisk the vegan milk and vinegar or lemon juice in a measuring cup and set aside for a few minutes to get good and curdled.

Beat together the vegan milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners half-way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

*I used this gluten-free flour blend from Simply Gluten-Free.com:  3/4 cup super fine white rice flour, 1/4 cup potato starch (not potato flour, 1/4 cup sweet rice flour, 1/4 cup tapioca starch (I used an Asian brand) and 1 tsp xanthan gum. This makes about 1 1/2 cup all-purpose gluten-free flour.  

- Adapted from Culinate.com: Golden Vanilla Cupcakes

I brought one for my son's classmates and the rest to share for preschool.  Everyone enjoyed them!

Enjoy!

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Fluffy Whipped Vanilla Buttercream Frosting - Gluten-free, Vegan or with Butter

Cupcakes galore!  I just finished baking 3 dozen chocolate oreo cupcakes and one dozen gluten-free, vegan (egg-free, dairy-free) vanilla cupcakes for my son's Fun Day event at school.  Yes, that's 4 dozen cupcakes in total.  All from scratch!  

This is my favorite and easy buttercream frosting.  I use a dairy-free, non-soy, vegan buttery spread/margarine (Earth Balance) and regular shortening.  It is expensive but sure worth it.  I am cutting out dairy at this moment, so it is a nice to try new products.  I think the frosting would also be yummy if you use all (real) butter or all vegan margarine (in case you don't care to use shortening).

Not easy making gluten-free and vegan treats, but I was able to have my cupcakes and eat it too! 

Place butter/margarine and shortening in the bowl and beat together until combined.  I use the flat paddle from my stand mixer, but the whisk attachment would be better, since I use it later anyways.

Add icing sugar and beat for about 3 minutes.  Look at how thick and creamy the frosting looks.

To make the frosting fluffy like whipped cream, I changed the paddle attachment to the whisk.   More air is whipped into the frosting, so the texture is lighter and oh, so fluffy.  Add milk (or non-dairy milk, if desired) and vanilla. Whip till fluffy for 5 to 7 minutes.  Note:  if you decrease the icing sugar amount, adjust the amount of milk accordingly, or else your frosting will be too soft to pipe.    

Look at how the frosting looks so fluffy, almost like whipped cream!

Time to decorate the cupcakes.  I used disposable pastry/frosting bags and a Wilton 1M tip.  I find it easier to pipe a huge batch of cupcakes than to spread it on with a knife.  

Cupcakes ready to be frosted!

It takes mere minutes to pipe frosting for 36 cupcakes!  

All packed and ready to go!  

Gluten-free Vegan Vanilla Cupcakes with Fluffy Vanilla Frosting

Fluffy Whipped Vanilla Buttercream Frosting, Gluten-free, Vegan or not

generously frosts 24-30 cupcakes

1/2 cup non-hydrogenated shortening (I used Crisco shortening)

1/2 cup non-hydrogenated margarine or butter (I use Earth Balance vegan margarine)

3 1/2 cups powdered sugar, sifted if clumpy (I cut down 2 3/4 cups - 3 cups)

1 1/2 tsp vanilla extract (or other flavoured extract, if desired)

1/4 cup milk or unsweetened non-dairy milk (I used 3 Tbsp Coconut Dream unsweetened coconut milk or coconut coffee creamer)

Beat the shortening and margarine together until well combined and fluffy.  Add the sugar and beat for about 3 minutes.  Add vanilla and milk, and whip for another 5 to 7 minutes until fluffy. 

- Adapted from Chow.com:  Vegan Fluffy Buttercream Frosting

I didn't have a cupcake stand, so I used this 2 tiered dessert tray for Nessa's 5th birthday cupcakes.  She loved it!

Enjoy!

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Fluffy Cooked Flour Buttercream Frosting

Lately, the kiddies have been complaining that frosting/icing on cakes have been too sweet.  I am glad that they told me.  It explains why they only eat two bites of a store-bought cake and leave the rest for me and hubby to finish.  It is a difficult task when we go to birthday parties, and my 3 kiddies leave their barely touched cakes for me to finish! 

It was so nice to stumble across "the Perfect Cupcake Frosting and Filling" from OurBestBites. This cooked flour frosting uses considerably less sugar (1/2 cup) than conventional buttercream (about 2 cups).  I had to try it!  It is very fluffy and not too sweet.  It is best made fresh to preserve its creamy fluffiness.  If refrigerated, the butter content will solidify in the fridge, and the frosting will get firm.  It didn't bother us, as they were quickly devoured cold from the fridge without any complaints. 

A cooked paste (roux) is made from flour and milk over the stove and then cooled.

The milk and flour was cooked over the stove over medium heat. Make sure there are no lumps.  Notice how runny it is.  

When the flour gets cooked, it becomes a thick paste.  Remove from heat and place in a bowl to cool. 

Cover the flour paste with clear plastic wrap and refrigerate to prevent the being formed on top.  Make sure it is completely cooled so the butter will not melt when it is added.   The cooled flour/milk paste is added to butter and sugar and then it is whipped for approximately 6-8 minutes until a fluffy frosting develops.

Instead of vanilla extract, I used lemon extract and a few drops of yellow food colouring.  I piped this frosting with a Wilton 1M tip on top of a simple vanilla cupcake.  I knew it was pretty good when the kiddies inhaled their cupcakes and my son wanted another one!  I asked him if it was too sweet and he said it was "SO GOOD"! 

[edited January 16, 2013] By request, I pulled out my digital scale and converted my Canadian "cup" measurements to weight in grams and ounces.  The recipe below has the ingredients by weight now!  

Fluffy Cooked Flour Buttercream Frosting
- lightly frosts 12 cupcakes 

3 tablespoon all-purpose flour, plain flour
1/2 cup homo milk (I used 1%)
1/2 cup butter (I used 1/3 cup)

1/2 cup granulated (caster) sugar (not powdered sugar) (I used 1/3 cup)

1 teaspoon vanilla extract or other flavour you wish (I used lemon extract)

- optional food colouring (I used 2 drops of yellow)

OR

Converted the recipe to units by weight:
3/4 oz (23g) plain flour
4 oz (110g) full-fat milk (I used 1%)
4 oz (110g) butter (I used approx 65g)
3 1/2oz (95g) caster sugar (not powdered sugar) (I used 65g)
1 teaspoon vanilla extract or other flavour you wish (I used lemon extract)
- optional food colouring (I used 2 drops of yellow)

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.

Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan.   Continue to cook until mixture has the consistency of thick pudding or paste.

Put  mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating!  Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies.  Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.

- Adapted from "Our Best Bites:  the Perfect Cupcake Frosting and Filling".  

 Enjoy!

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Easy Vanilla Cupcakes

It has been an extremely busy summer and I haven't had much opportunity to bake.  Much of our time this summer has been devoted to being outside in our garden or visiting friends and relatives in Vancouver.  With the hot weather, the kiddies were very happy with homemade ice cream and frozen fruit as a treat!

However, Mommy had a craving for vanilla cupcakes today. And they had to be easy to make! 

This recipe is an adaptation of my favourite yellow cake recipe from my Betty Crocker Cookbook.  I halved the recipe, decreased the sugar and doubled the vanilla.  It is an easy no-fuss recipe with basic, simple and readily available ingredients.  The texture of the cupcake is light, fluffy and does not fall apart, like regular boxed cake mixes. I think the trick is beating the batter on high for 3 minutes.

The batter is a little runny.  Also, there is only enough batter to fill about 1/2 the cupcake liner.  Don't worry, it rises to a full-sized cupcake once baked.  

When I *tried* to sample one plain cupcake, the kiddies accosted me and all that was left was the paper liner and a few crumbs!  They loved the cupcakes plain and didn't care whether I frosted them or not.

Lately, my two older children have been telling me that commercially flavoured yogurt, cookies and cakes are too sweet!  Music to my ears!!  With this feedback, I decreased the sugar to 1/2 cup and no complaints! 

I topped these cupcakes with a lower-sugar, light and lemony frosting.  They didn't last 24 hours...  I think they would be great made in advance and frozen for future use. 

Easy Vanilla Cupcakes

- makes 12 regular/muffin sized cupcakes

1/4 cup butter, softened

1/2 cup to 3/4 cup sugar (I used 1/2 cup) 

2 eggs

1 cup all-purpose flour

1/4 tsp salt

2 teaspoons baking powder

1/2 cup milk (I used 1%)

1 teaspoon vanilla

Preheat oven to 350 F.

Line cupcake pan with cupcake liners

Cream butter and sugar together.  Dump the rest of the ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.

Beat on high speed 3 minutes, scraping bowl occasionally;fill cupcake liners around 1/2 full. 

Bake cupcakes for 12-15 minutes until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center.

Remove cupcakes from pan and cool on wire rack.  Cool completely.   Frost as desired.

- From Betty Crocker's Cookbook: Everything You Need To Know To Cook Today

Enjoy!

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