← Cakes, Frostings & Pies

Basic White Cupcakes

Yields2 dozen
Prep0:15
Baking time0:25
Total2:00
Cakes, Frostings & Pies

Ingredients

Directions

1.

BEAT the first six ingredients at low speed with an electric mixer (*see Note 2) just until dry ingredients are moistened.

2.

INCREASE speed to medium; BEAT until batter is smooth, about 2 minutes (SCRAPE down sides of bowl as needed during mixing)

3.

PLACE paper baking cups in muffin pan(s); COAT lightly with cooking spray.

4.

SPOON batter evenly into baking cups, filling about 2/3 full.

5.

BAKE at 350° until a toothpick inserted in center comes out clean, about 25 minutes.

6.

COOL in pans on wire rack for 10 minutes; REMOVE cupcakes from pans; PLACE on wire racks; COOL thoroughly, about 1 hour.

Frost each cupcake with your choice of vanilla, chocolate or coconut icing (see recipe for Vanilla Buttercream Frosting)

1. As a suggestion, use Pillsbury Moist Supreme Classic White Cake Mix. 2. If you do not have an electric mixer, you may stir together by hand; however, since the hand method will not "air" up the mixture as well, the yield will be about 1 1/2 dozen cupcakes.

From Southern Living mag 3/07, pg 136

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 706 Calories; 59g Fat (76.2% calories from fat); 23g Protein; 18g Carbohydrate; 0g Dietary Fiber; 559mg Cholesterol; 930mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Non-Fat Milk; 10 1/2 Fat.