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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Small Batch Vanilla Cupcakes Recipe

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This recipe for Small Batch Vanilla Cupcakes is from Melody's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the cupcakes:
¼ cup oil
⅓ cup granulated sugar
1 large egg
¾ teaspoon vanilla extract
⅓ cup + 1 tablespoon flour
¼ teaspoon baking powder
Pinch of salt

For the vanilla frosting:
4 TB of unsalted butter, softened
1 cup powdered sugar
¾ teaspoon vanilla extract
1 TB of heavy cream
Directions:
Directions:
Preheat the oven to 350, and line a muffin pan with 4 cupcake liners. In a bowl, combine the oil and granulated sugar. Whisk until very well combined. Next, add the egg and vanilla extract. Whisk again. Then, sprinkle the flour, baking powder and pinch of salt over the bowl. Whisk until just combined. Divide between the 4 cups, and bake for 14-16 minutes. The cupcakes are done when a toothpick inserted comes out with only moist crumbs, and the tops spring back when you lightly press on them. Let the cupcakes cool in the pan for a few minutes, and then move them to a wire rack to cool completely.

Then, make the frosting by combining the butter, powdered sugar, vanilla and heavy cream in a bowl. Beat together until fluffy, adding extra cream, if needed. Frost the cupcakes and serve

 

 

 

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