How to bake cupcakes with no cream cheese, butter, or buttercream.
That’s a lot of cake.
I know, right?
Ingredients: 2 cups all-purpose flour, sifted (optional) 1 cup sugar 1/4 teaspoon salt 1 cup milk 1 teaspoon vanilla extract (optional, but it is recommended) 1 egg 1 teaspoon salt (optional to prevent sticking) 1 1/2 teaspoons baking powder 1/3 cup powdered sugar Directions: Preheat oven to 350°F.
Line a muffin tin with liners or silicone baking mats (or parchment paper).
Combine flour, sugar, salt, and vanilla in a medium bowl and set aside.
In a separate bowl, whisk together milk, egg, and salt until combined.
Stir in the baking powder and powdered sugar until combined well.
Whisk in the flour mixture until just combined.
Add flour mixture to the wet ingredients and whisk to incorporate.
Stir until just incorporated.
Bake cupcakes for 25 minutes.
Remove from oven and allow to cool for 10 minutes.
(I bake mine for 30 minutes and they are done in 10 minutes.)
Cool cupcakes on wire rack in a covered bowl, lined with plastic wrap.
Store in an airtight container.
Recipe adapted from Recipe of the Week