By Fiona, age 10
I like to make cupcakes from scratch (without a mix) because once you know how to make them, you can make cupcakes anytime using ingredients that you can usually find in your mother’s pantry. Homemade cupcakes taste way better than cupcakes from a mix! That’s why I call these yummycakes, because they are Y-U-M-M-Y!
What You Need
- 2 1/4 cups flour (you can substitute with gluten-free flour if you’re gluten-free like me!)
- 1 1/3 cups sugar
- 3 tsp baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 cup milk
- 1 tsp vanilla
- 2 eggs
What You Do
- Preheat oven to 350 degrees. Line cupcake pans with paper liners.
- Combine flour, sugar, baking powder and salt in a mixing bowl. Add shortening, milk, vanilla, and eggs. Beat for about 2 or 3 minutes until mixed really well.
- Spoon cupcake batter into paper liners so they are about 1/2 to 1/3 full.
I like to use a soup ladle to pour the batter - it's fun!
- Bake for 20 to 25 minutes or until they look good enough to eat. You know what I mean! PS: Don’t let your mom convince you that they need 2 more minutes or she might burn them, like mine did!
- Cool 5 minutes in pans then remove and place on wire racks to cool completely.
- Once cupcakes are cooled, frost with your favorite frosting recipe and decorate ‘em!
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Sounds scrumptuous! Great post–good job!
There is only one true way to make cupcakes and that’s from scratch, well done Fiona, they do look yummy!
These look great, Fiona! I’m going to share your post with my 10-year-old and see if she’ll make me some cupcakes. I’d probably burn them like your mom did
Those look DELISH!!!
As someone who bakes a lot of cupcakes herself, I feel qualified to determine that this recipe does, indeed, sound scrumptious. And the ladle idea is great!