Butterscotch Cupcakes
Butterscotch Cupcakes
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  • 1 3/4 cups (430 ml) unbleached all-purpose flour
  • 1 teaspoon (5 ml) baking powder
  • 1 pinch salt
  • 3/4 cup (180 ml) unsalted butter
  • 1 cup (250 ml) sugar
  • 1 1/2 teaspoons (7.5 ml) vanilla extract
  • 3 eggs
  • 1/2 cup (125 ml) milk
  • Preparation
  • With the rack in the middle position, preheat the oven to 180°C (350°F). Place paper or silicone liners in 9 or 12 muffin cups.
  • In another bowl, cream the butter and sugar with the vanilla using an electric mixer. Add the eggs one at a time and beat until the mixture is smooth. With the mixer on low, add the dry ingredients, alternating with the milk. Divide the batter among the muffin cups.
  • Bake until a toothpick inserted in the centre of a cupcake comes out clean, about 25 minutes. Let cool slightly. Unmould and finish cooling on a rack.
  • Description
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