Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. cake flour | ||
| 2 tsp. Hy-Vee baking powder | ||
| ¾ tsp. Hy-Vee baking soda | ||
| ¾ tsp. Hy-Vee salt | ||
| 3 Hy-Vee large eggs | ||
| 1 ⅓ c. Hy-Vee sugar | ||
| 1 tbsp. Hy-Vee vanilla extract | ||
| ¾ c. Hy-Vee vegetable oil | ||
| ¾ c. Hy-Vee buttermilk |
Things To Grab
- Standard size muffin tin
- Paper baking cups
- Medium bowl
- Large bowl
- Electric mixer
- Wooden toothpick
- Wire cooling rack
Directions
- Preheat oven to 350 degrees.
Line muffin pans with paper baking cups. In a medium bowl, stir together cake flour, baking powder, baking soda and salt. In a large bowl, beat eggs with electric mixer on medium speed for 30 seconds. Add sugar; beat 30 seconds more. Beat in vanilla and oil until smooth.
With mixer on low speed, add flour mixture alternately with buttermilk, beating just until combined. Batter will be thin. Pour into muffin cups, filling half-full.
Bake 14 to 16 minutes or until a toothpick inserted in center comes out clean. Remove cupcakes from pan; cool completely on cooling rack.
Nutrition facts
Servings
160 Calories per serving
1 cupcake
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25mg
- Sodium: 180mg
- Total Carbohydrates: 21g
- Protein: 2g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Spring 2013.