1-2-3-4 Hydrangea Cupcakes
 
 
Ingredients
  • 1 cup (2 sticks) butter, at room temperature
  • 2 cups sugar
  • 4 eggs
  • 3 cups sifted self-rising flour
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • paper cupcake liners
Instructions
  1. Preheat oven to 350°F.
  2. Line cupcake tins with paper liners.
  3. 1. Add butter to a large mixing bowl and beat on medium speed, creaming the butter until it is light and fluffy.
  4. 2. While the mixer is running, gradually pour in the sugar. Continue to beat for another 6 to 8 minutes.
  5. 3. Add each egg, one at a time, mixing thoroughly after each addition.
  6. 4. With the mixer running, add some of the flour, alternating with some of the milk. Continue alternating milk and flour, ending with the flour. Mix in vanilla extract.
  7. Pour into the cupcake liners, trying to have equal amounts in each. Smooth the tops with your spoon. Gently rap your cupcake tray on the counter a few times to remove any bubbles that may be in your batter.
  8. Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean and edges have pulled slightly away from the sides of the pans.
  9. Cool for 5-10 minutes then gently remove cupcakes from the pan and allow to finish cooling completely on a metal rack.
Notes
*Cupcakes may take longer to bake, depending on your own oven's temperature.
Recipe by Just a Smidgen at https://justasmidgen.com/2014/01/16/hydrangea-cupcakes/