Cupcakes.

[Girl-23]

So do I have to use electric mixer? Because I don't have one. Can I use a spoon?

[Erin_25]

do you have a whisk? I find if the butter is soft enough I can get by using this without getting my mix master out.

[Rouge]

If you have a wooden spoon you could use that. It probably will take about 5 minutes or so to get the butter and sugar creamed, but if you leave it out so it's at room temperature it would be fine

Or you could try these:

Vanilla Muffins

Ingredients:Servings:
10-12
1 cup sugar
1 egg, beaten
2 cups flour
2 teaspoons baking powder
1 cup milk
1/4 cup melted butter
2 1/2 teaspoons vanilla
1 1/2 teaspoons sugar
1/8 teaspoon cinnamon

Directions:Prep Time: 15 minsTotal Time: 35 mins
1 Combine sugar and egg, beat well. Combine flour and baking powder. Add to sugar mixture, alternately with the milk, beginning and ending with the flour mixture, beating well after each addition. Stir in butter and vanilla. Spoon into greased muffin pans, filling 2/3 full.
2 Combine sugar and cinnamon and sprinkle evenly over muffins.
3 Bake at 375°F for 15-20 minutes.

[Girl-23]

Erin,

I am a very first time baker so I do not have a whisk.

Rouge,

What can I use as a substitute for baking powder? Yeast?

[Astrid]

No not yeast!

Looking at that ratios in the recipe, you could swap plain flour and the baking powder for 1 cup of self raising plus 1 cup of plain flour.
(You can make self raising flour by adding 2 teaspoons of baking powder to plain flour).

[Miss K]

This is the recipe I always use never had a drama you can actually use a fork to mix it up... Do you have a food processor or blender?

CUPCAKES:

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract


Preheat oven to 350 degrees.

Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.