The rush is on, and were all busy in the kitchen! I've been searching the web for a good, old cupcake recipe, and I finally found one! I fell for the cover of this cookbook then the recipe popped up and now the book is going on my Amazon wish list! My plan is to make cupcakes with different frostings or toppings, this recipe will work just fine.
1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, at room temperature
4 large eggs, at room temperature
1. Position a rack in the lower third of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners.
2. In a large measuring cup or a small bowl, mix together the milk and vanilla; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine both flours, the sugar, baking powder, and salt and mix on low speed for 2 to 3 minutes, until thoroughly combined. With the mixer on low speed, add the cubed butter a few pieces at a time, mixing for about 2 minutes, until the mixture resembles coarse sand. With the mixer on medium speed, add the eggs one at a time, mixing well after each addition.
4. Turn the speed to low and gradually add the milk and vanilla, then mix for another 1 to 2 minutes.
5. Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.
6. With a large ice cream scoop or spoon, scoop the batter into the prepared cupcake cups, filling each baking cup about two-thirds full. Bake for 20 to 25 minutes, until a cake tester inserted in the center of a cupcake comes out clean. Let cool for at least 20 minutes.
Not sure how I found this gem, but you can read more if interested right here! And if I don't see you before, I hope and pray you have a wonderful Thanksgiving with your family, friends and good food!