Cupcakes


  • SERVING SIZE   96 g   ( 1 cupcake ) 
  • SERVINGS PER RECIPE  12
Ingredients
  • CUPCAKES:
  • 2 firmly packed cups (272g) CBF Baking Mix
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 4 Tbs (1/2 stick) butter, room temperature
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 1/2 cup non-dairy liquid creamer
  • 1/2 cup water
  • ICING:
  • 2 cups powdered sugar
  • 1/2 cup butter
  • 1 tsp vanilla
Directions
  • Heat oven to 350 degrees F.
  • Line 12 cupcake tins with paper cupcake liners.
  • In a large bowl, using an electric mixer set on medium-high speed, beat together the butter, sugar and vanilla until light and fluffy.
  • Beat in the rest of the ingredients until completely blended.
  • Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
  • Remove from pan to wire rack.
  • Cool completely, about 30 minutes.
  • ICING: In a medium bowl, using an electric mixer set on medium-high speed, beat together the butter and confectioners sugar until light and fluffy. Spread frosting over the tops of cupcakes.
  • SUGGESTIONS: Add food coloring to color icing or fruit as decorations.
  • STORAGE: Store loosely covered at room temperature.
Nutrition
Per Recipe Per Serving
Protein, g 2.9 0.24
Calories 4155 346
Nutrition Facts Panel