Yellow Cupcakes 24 cupcakes Prep. Time: 15 minutes Start to finish: 1 hour 15 minutes Ingredients: 2 2 1 cups all-purpose flour 2 teaspoons baking powder · teaspoon salt 1 cup butter or margarine, softened 1 4 1 cups sugar 3 eggs 1 teaspoon vanilla 3 2 cup milk Directions: Heat oven to 350°F. Place· paper baking cup in each of 24 regular-size muffin cups. Grease and flour muffin cups, or spray with baking spray with. flour. In medium bowl, mix flour, baking powder, and salt. Set aside. In large bowl, beat butter with electric mixer on m·edium speed 30 seconds. Gradually, add sugar about cupat a time beating well after each addition and scraping bowl occasionally; Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture about of mixture at a time; and milk, about at a time, beating just until blended. Divide batter evenly among muffin cups, tilling each about full. Bake 20 to minutes or until golden brown and toothpick inserted in center comes outclean. Cool in pans 5 minutes. Remove cupcakes from pans, place on cooking racks to cool. Frost with desired frosting. 1 Cupcake Calories 170 Total Fat 9 g (Saturated Fat 5 g Trans Fat 0 g) Cholesterol 45 mg Sodium 190 mg Total Carbohydrate 20 g (Dietary Fiber 0g) Protein 2g Exchanges : 1 Starch Other Carbohydrate 1 Fat Carbohydrate Choices: 1 Question: How do we know that the cupcakes are cooked?

Question

Yellow Cupcakes

24 cupcakes
Prep. Time: 15 minutes
Start to finish: 1 hour 15 minutes
Ingredients:

Directions:

Heat oven to 350°F. Place· paper baking cup in each of 24 regular-size muffin cups. Grease and flour muffin cups, or spray with baking spray with. flour.
In medium bowl, mix flour, baking powder, and salt. Set aside.
In large bowl, beat butter with electric mixer on m·edium speed 30 seconds. Gradually, add sugar about cup at a time beating well after each addition and scraping bowl occasionally; Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture about of mixture at a time; and milk, about at a time, beating just until blended.
Divide batter evenly among muffin cups, tilling each about full.
Bake 20 to minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans, place on cooking racks to cool. Frost with desired frosting.

1 Cupcake