Saturday, March 14, 2009

Vanilla Cupcake with fruit Topping

Serve: 12 Prep: 15 minutes Cook: 20 minutes

  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 cup butter, unsalted, room temperature
  • 2/3 cup sugar
  • 3 eggs, room temperature
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • Sliced Fruits
  • Light whipped topping
  • Zest of 1 large lemon (optional)

  1. Preheat oven to 375f degree; line muffin cups with paper liners
  2. In a large bowl, beaten butter and sugar till light and fluffy using electric mixer. add eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
  3. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  4. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
  5. Divide evenly among pans and bake for 20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean
  6. Remove from oven and place on a wire rack to cool.
  7. Once the cupcakes have completely cooled, using a small knife, cut a shallow dip in the top of each cupcake.
  8. Top with fruit and whipped topping.

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