Cupcakes (Creaming Method)

Ingredients

• 1/2 cup butter or margarine
• 1 cup sugar
• 1/2 teaspoon soda
• 1 egg
• 2 cups sifted cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 cup buttermilk or sour milk\*
• 1 teaspoon vanilla

Steps

1. Heat oven to 375°F. Cream table fat. Add sugar and soda, and continue creaming until sugar particles cannot be noticed. Add unbeaten egg. Mix well. Grease and flour muffin pans, or use paper liners.
2. Mix the dry ingredients (flour, baking powder, salt, nutmeg). Through a sifter, add them alternately with the milk to the sugar mixture. Add vanilla. Beat only until well mixed, no longer.
3. Pour into muffin pans, filling each cup about 2/3 full. Bake about 25 minutes, until delicate brown. Test as you did for muffins.
4. Place on a cake cooler for at least 10 minutes before removing cakes from the pan.

Notes

Makes 16 cakes. 375°F oven, 25 minutes.

\*Substitute for Sour Milk: Put 1 tablespoon vinegar in a measuring cup. Fill the cup with sweet milk. If the milk is cold, surround with hot water to heat slightly.

From a printed recipe (Vintage typeset recipe card series (same series as Blonde Brownies, 143)) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.