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Vanilla Cupcakes https://www.metro.ca/userfiles/image/recipes/petits-gateaux-vanille-5834.jpg PT15M PT20M PT35M
Preheat oven to 350°F (180°C).Sift flour, baking powder, baking soda and salt into a large bowl. Blend dry ingredients.In another bowl, beat butter and sugar with an electric beater until light and fluffy.Add eggs one by one, then vanilla beating continuously.Mix in dry ingredients, alternately with milk, beginning and ending with dry ingredients.Line mini-muffin tins with paper cups. Fill paper cups 3/4 full with batter.Bake for 12 to 18 minutes or until a toothpick inserted in the centre comes out clean.Cool on a rack.IcingIn a bowl, mix all ingredients together.Add icing sugar if necessary.When cupcakes are completely cooled, ice them.
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1/2 cups (125 mL) all purpose flour 1/2 tsp. (125 mL) baking powder 1/2 tsp. (2 mL) baking soda 1/2 tsp. (2 mL) Salt 1/2 cup (125 mL) butter, soft 3/4 cup (190 mL) sugar 2 egg 2 tsp. (10 mL) vanilla extract 3/4 cup (190 mL) milk
Vanilla Cupcakes

Vanilla Cupcakes

Rate this recipe
2 Votes
18
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cups
    (125 mL)
    all purpose flour
  • 1/2 tsp.
    (125 mL)
    baking powder
  • 1/2 tsp.
    (2 mL)
    baking soda
  • 1/2 tsp.
    (2 mL)
    Salt
  • 1/2 cup
    (125 mL)
    butter, soft
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    227 g SELECTED VARIETIES


  • 3/4 cup
    (190 mL)
    sugar
  • 2
    egg
  • 2 tsp.
    (10 mL)
    vanilla extract
  • 3/4 cup
    (190 mL)
    milk
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    4 L SELECTED VARIETIES


  • 1 cup
    (250 mL)
    butter
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    227 g SELECTED VARIETIES


  • 3 cups
    (750 mL)
    icing sugar
  • 1 tsp.
    (5 mL)
    vanilla extract
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Sift flour, baking powder, baking soda and salt into a large bowl. Blend dry ingredients.

In another bowl, beat butter and sugar with an electric beater until light and fluffy.

Add eggs one by one, then vanilla beating continuously.

Mix in dry ingredients, alternately with milk, beginning and ending with dry ingredients.

Line mini-muffin tins with paper cups. Fill paper cups 3/4 full with batter.

Bake for 12 to 18 minutes or until a toothpick inserted in the centre comes out clean.

Cool on a rack.

Icing

In a bowl, mix all ingredients together.

Add icing sugar if necessary.

When cupcakes are completely cooled, ice them.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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