I felt like making cupcakes, and came across a recipe for vanilla cupcakes on Recipezaar, which received a lot of positive feedback. So I had to try it. It was so good, and actually has a subtle marshmallow flavor, even though there’s no marshmallow in it. It’s that good that it doesn’t even need frosting on it, even though it doesn’t hurt to spread some on.
Kittencal’s Easy One-Bowl Vanilla Cupcakes
- 2 cups all-purpose flour
- 1 1/2 cups sugar (can use 1-1/4 cup for a less sweeter taste) I used 3/4 c of Splenda Baking Blend
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup shortening (very soft but not melted, Crisco is best) I used 1 stick of softened unsalted butter
- 3/4 cup half-and-half cream (or milk) I used skim milk
- 1 tablespoon vanilla (or use 1-1/2 teaspoons almond extract)
- 2 large eggs
- Set oven to 350 degrees F.
- In a large bowl, mix together the flour with sugar, baking powder and salt until combined.
- Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).
- Pour into paper-lined regular size muffin tins filling under just three-quarters full.
- Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).
- Immediately remove from pans.
- Cool completely before frosting.
- *Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.
Topped with the Simple Pudding Frosting I made for the cakes I made last week.