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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Note: 1 cup buttermilk = 1 cup milk plus 1 tablespoon lemon juice or vinegar (let stand for 10 minutes, before using in recipe) Ingredients:
4 large eggs |
1 1/2 cups granulated sugar |
1 cup vegetable oil |
1 cup buttermilk |
2 1/2 cups flour |
1/2 teaspoon salt |
2 1/2 teaspoons baking powder |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F.
2. Beat sugar and eggs together, using an electric mixer, for 30 seconds on medium speed. Add oil and vanilla extract. Beat for 1 minute.
3. Sift dry ingredients together.
4. Add flour mixture and buttermilk alternately to creamed mixture, beginning and ending with flour. Continue to beat, until just mixed.
5. Line cupcake pans with paper liners, spoon cupcake batter into liners, until 1/2 to 2/3 full.
6. Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean.
7. Cool 5 minutes in pans, then remove and place on wire rack to cool completely.
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