Chibi Malticorn
CloudsVANILLA CURPCAKES.
� 2 cups all purpose flour
� 1 1/2 cups sugar
� 3 teaspoons baking powder
� 1/2 teaspoon salt
� 4 egg whites from large eggs
� 1/2 cup shortening
� 1 cup 2% milk
� 2 large eggs
� 1 1/2 teaspoon vanilla
Vanilla Cupcake Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost and decorate your vanilla cupcakes as desired.
� 2 cups all purpose flour
� 1 1/2 cups sugar
� 3 teaspoons baking powder
� 1/2 teaspoon salt
� 4 egg whites from large eggs
� 1/2 cup shortening
� 1 cup 2% milk
� 2 large eggs
� 1 1/2 teaspoon vanilla
Vanilla Cupcake Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost and decorate your vanilla cupcakes as desired.
LEMON CURUPCAKES.
� 1 cup butter, softened
� 2 cups sugar
� 3 eggs
� 2 teaspoons grated lemon rind
� 1 teaspoon vanilla
� 3 1/2 cups flour
� 2 teaspoons baking powder
� 1 teaspoon baking soda
� 2 cups sour cream
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time.
Add lemon peel and vanilla; mix well.
Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
Fill with 1/4 cup of batter.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.
� 3 tablespoons butter, softened
� 2 1/4 cups powdered sugar
� 2 tablespoons lemon juice
� 3/4 teaspoon vanilla
� 1/4 teaspoon grated lemon rind
� 1 tbl milk (1 to 2)
Cream butter and sugar in small mixing bowl.
Add lemon juice, vanilla, lemon peel and milk; beat until smooth.
Frost cupcakes.
BAKING IS MY PASSION. I love baking. I'll be adding all kinda of recipes. I love to cook for my siblings. Especially LALRIA, she's always adventuring around, and loves to take alittle bit of home with her.
