10
Vanilla Cupcakes
Ingredients:
•
1 cup all-purpose flour
•
1 teaspoon baking powder
•
Dash salt
•
⅓ cup butter, softened
•
¾ cup sugar
Directions:
1.
Combine flour, baking powder and salt. Set aside.
2. Beat together butter and sugar until creamy. Beat in sour cream. Add egg whites
and beat 2 minutes at high speed, scraping bowl occasionally.
3.
Add half of flour and beat at low speed until blended. Add milk and blend well. Add
remaining flour and beat at low speed until blended. Stir in vanilla.
4. Fill each cooking reservoir with about 2 tablespoons of batter.
5. Bake about 5 to 6 minutes or until a toothpick inserted into center comes out clean.
Makes about 16 cupcakes
Tip: For fun confetti party cupcakes, stir in 3 tablespoons confetti sprinkles with vanilla. Bake
as directed.
Strawberry Cupcakes
Ingredients:
•
1 package (9 ounces) white cake mix
•
1 egg white
•
½ cup frozen halved strawberries in syrup, thawed
Directions:
1. Prepare cake mix according to package directions, omitting water and substituting
strawberries. Mix with mixer for 2 minutes.
2. Fill each cooking reservoir with about 2 tablespoons of batter.
3. Bake about 6 to 8 minutes or until a toothpick inserted into center comes out clean.
Makes about 2 dozen cupcakes
Tip: Frost with strawberry frosting recipe on page 15.
Tip: This recipe for cupcakes and the frosting will use 1 package (10 ounces) of frozen halved
strawberries in syrup. You will need only ¾ of the package. Use leftover strawberries for
smoothies or ice cream topping.
•
¼ cup sour cream
•
3 egg whites
•
⅓ cup milk
•
2 teaspoons vanilla
