Yellow Cupcakes

Ingredients:

375mL cake flour sifted

5mL baking powder

1mL salt

220mL granulated sugar

85mL margarine

1 egg

5mL vanilla extract

150mL milk

Method:

1) Preheat oven to 350°F or 180°C

2) Line a muffin tin with paper liners.

3) Sift together flour, baking powder, and salt; Set aside.

4) Cream sugar and butter together until light.

5) Add the egg and vanilla to creamed mixture and beat until thoroughly mixed.

6) Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute.

7) Pour into prepared pan. Bake 18-20 minutes or until toothpick inserted comes out clean.

8) Cool for 10 minutes in pan on rack; remove and cool completely before decorating

*Vocabulary*

Cake flour: A fine texture, soft sweet flour, with a high starch content; It makes tender cakes and pastry


AND if you want icing...here's a picture for reference and the ingredients/methods for that:

                         

Ingredients (for classic butter icing):
250mL vegetable shorting
5mL vanilla
30mL water
454g (1000mL) icing sugar
15mL egg white powder

Method:
1) In a large bowl, cream shortening, icing sugar, egg white powder, vanilla, and water.
2) Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
3) Blend together an additional minute until creamy. This icing can be refrigerated or you can freeze it.

Ingredients (for Royal icing):
45mL meringue powder
454g (1000mL) icing sugar
60-70mL lukewarm water

Method:
1) Place the water and meringue powder in a large bowl.
2) Mix at a high speed with an electric mixer until it looks like stiff egg whites.
3) Add icing sugar and mix 7-10 minutes at low speed until icing loses its sheen.
4) To prevent drying, be sure to cover the bowl with a damp cloth while working with the icing or if you are not using it within an hour, store it in a ziplock bag.

*This icing can be stored in an airtight container for up to 2 weeks. To re-use, beat on low to restore texture. This recipe makes 750mL of icing*

One more cupcake picture...Just for you!