White Cupcakes Supreme
This lightly sweet recipe is perfect as a spring treat. Watkins Double-Strength Imitation Clear Vanilla and
Baking Powder add a gourmet touch to this recipe.
3 cups/750 mL sifted cake flour
1 tbsp./15 mL Baking Powder
1/2 tsp./2.5 mL salt
1/4 tsp./1.2 mL baking soda
1/2 cup/125 mL butter
1-1/4 cups/300 mL sugar
4 large eggs
1/2 cup/125 mL vegetable oil
2/3 cup/160 mL milk
2 tsp./10 mL Watkins Double-Strength Imitation Clear Vanilla
1/2 cup/125 mL sugar
1/2 cup/125 mL water
1 tsp./5 mL Watkins Double-Strength Imitation Clear Vanilla
Combine flour, baking powder, salt and soda. Set aside. In mixing bowl, cream butter at medium speed, gradually add sugar and eggs. Alternately add oil, milk with flour mixture, fold in vanilla. Pour batter into 3 (12 cup) muffin pans with paper liners. Bake at 350°F/180°C for 15 to 20 minutes or until cakes test done. Cool in pans 10 minutes.
Remove from pans and cool completely.
Bring sugar and water to a boil, remove from heat, stir in vanilla extract.
Pour over cupcakes and garnish with fresh berries.