Yellow Cupcakes
The Fannie Farmer Baking Book by Marion Cunningham
Yields about 10 cupcakes
Ingredients:
6 Tablespoons (3/4 stick or about 1/3 cup) butter, melted
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners’ sugar or Chocolate Butter Frosting
Preheat the oven to 350F. Grease the muffin pans for 10 cupcakes, line them with fluted paper baking cups, or spray with no-stick coating.
Combine the melted butter, eggs, milk, and vanilla in a mixing bowl and beat well.
Put the flour, granulated sugar, baking powder, and salt in a sifter or strainer and sift them over the butter-and-egg mixture. Beat until the batter is perfectly smooth and thoroughly combined. Spoon into the prepared muffin pans, filling each cup about two-thirds full.
Bake for about 15 to 18 minutes, or until a toothpick or broom straw inserted in the center of a cake comes out clean.
Remove from the oven and let them cool in the pan for 2 minutes, then turn out onto racks to cool completely.
Sprinkle with confectioners’ sugar or frost with Chocolate Butter Frosting.
