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Two cups of all-purpose flour.
2 scoops of baking powder.
1/4 to 1 cup of granulated sugar (or more or less depending on your taste in sweetness).
Three big eggs.
Season with salt.
Melt half a cup of margarine.
1/8 teaspoon of vanilla powder.
a measuring cup of milk.
Instructions:
The first phase
Put paper liners in a cupcake pan and heat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Second Step
Whip the eggs, sugar, and vanilla essence in a big basin until the mixture is airy and light.
Third Action
Add the melted margarine little by little while mixing.
Section 4
Mix the salt, baking soda, and flour in a separate basin.
Fifth Step
Alternate adding the dry ingredients and milk to the egg mixture until barely mixed.
Phase 6
Pour batter into muffin liners and distribute it evenly.
Section 7
Twenty minutes in the oven should do it, or until a toothpick inserted in the middle comes out clean.
Eighth Stage
After a few minutes of cooling in the pan, remove the cupcakes and allow them cool entirely on a wire rack.
Expert Advice:
If you want a smoother batter, use components that are at room temperature.
For perfectly light and fluffy cupcakes, don't overmix.
For optimal results, measure components precisely.
To ensure uniform baking, preheat the oven and use a thermometer.
To avoid spills, fill cupcake liners until they are two-thirds full.
Let it cool completely before decorating so it doesn't dissolve.
Properly store frosted cupcakes in the fridge or at room temperature in an airtight container.
Nutrient Density (per cupcake, based on a recipe that makes 12):
About 190 calories.
Fat Content: 8 grams.
Three grams of saturated fat.
No trans fat: 0g.
There is 55 milligrams of cholesterol.
Sodium content: 160 milligrams.
There are 26 grams of carbohydrates total.
No dietary fiber.
Contains 15 grams of sugar.
Present: 3 grams of protein.
Nutritional Supplements:
There is 5% of the DV for vitamin A.
There is 6% of the daily value for calcium.
Iron: 6% of the DV.
