Yellow Sunshine Cupcakes
2 1/4 cups cake flour
3/4 cup SPLENDA*, Granular
1/4 cup sugar
3/4 cup softened unsalted butter
1/2 cup nonfat dry milk
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
3 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Preheat oven to 350°F. Place 18 paper baking cups into muffin pans. Set
aside. Place cake flour, SPLENDA*, sugar, and butter in a large mixing
bowl. Mix 1 to 2 minutes with electric mixer set on medium speed, until
butter is mixed into flour mixture.
Add nonfat dry milk, baking powder, baking soda and salt. Mix on low
speed until blended. Mix buttermilk, eggs, vanilla and almond in a small
bowl. Stir well.
Add 2/3 of the buttermilk mixture to the flour mixture. Mix on medium
speed mixing until the liquids are just blended into the flour mixture.
Scrape the sides and bottom of the bowl. Mix on medium-high speed about
45-60 seconds until the batter starts to become lighter in appearance.
Reduce mixer speed to low and add remaining liquids. Mix on medium speed
until blended. Stop mixer and scrape sides and bottom of bowl again. Mix
on medium high speed an additional 30 seconds.
Pour cake batter into prepared pans. Bake cupcakes in preheated 350°F
oven 12-15 minutes or until a wooden toothpick inserted in the centre of
the cupcake comes out clean.
2 1/4 cups cake flour
3/4 cup SPLENDA*, Granular
1/4 cup sugar
3/4 cup softened unsalted butter
1/2 cup nonfat dry milk
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
3 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Preheat oven to 350°F. Place 18 paper baking cups into muffin pans. Set
aside. Place cake flour, SPLENDA*, sugar, and butter in a large mixing
bowl. Mix 1 to 2 minutes with electric mixer set on medium speed, until
butter is mixed into flour mixture.
Add nonfat dry milk, baking powder, baking soda and salt. Mix on low
speed until blended. Mix buttermilk, eggs, vanilla and almond in a small
bowl. Stir well.
Add 2/3 of the buttermilk mixture to the flour mixture. Mix on medium
speed mixing until the liquids are just blended into the flour mixture.
Scrape the sides and bottom of the bowl. Mix on medium-high speed about
45-60 seconds until the batter starts to become lighter in appearance.
Reduce mixer speed to low and add remaining liquids. Mix on medium speed
until blended. Stop mixer and scrape sides and bottom of bowl again. Mix
on medium high speed an additional 30 seconds.
Pour cake batter into prepared pans. Bake cupcakes in preheated 350°F
oven 12-15 minutes or until a wooden toothpick inserted in the centre of
the cupcake comes out clean.
