Old Fashioned Cupcakes Recipes
OLD FASHIONED CUPCAKES
If your grandmother made cupcakes, they probably tasted like these ;) Saw these made on Paula Deen's show yesterday and they sure were cute! Recipe courtesy Cheryl Day. You may want to cut the frosting recipe in half as it makes a lot.
Provided by cookiedog
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
- Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
- Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
- Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Cool and decorate with Old Fashioned Frosting.
- Frosting: Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.
- *Cook's Note: Add more sugar to get this consistency.
Nutrition Facts : Calories 439, Fat 16.9, SaturatedFat 10.3, Cholesterol 77.7, Sodium 192.6, Carbohydrate 70.2, Fiber 0.3, Sugar 56.5, Protein 3.2
OLD-FASHIONED CUPCAKES
Steps:
- Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
- Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
- Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
- Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Cool and decorate with Old Fashioned Frosting.
- Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*. (See Cook's Note)
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