The only thing my girl wanted for her birthday were pink and purple cupcakes with sprinkles, which sent me looking for a better high-altitude recipe. I’ve made cupcakes before with varying success at high-altitude, but none were good enough to be considered a keeper. Sometimes they had a dry crumb, and one good one made with buttermilk had too much fat. A pinterest search brought me to the perfect one. I loved the tender crumb these produced, and they were delicious when topped with pink and purple cream cheese frosting. My girl sprinkled them herself – can I please keep her little forever?
Easy high-altitude vanilla cupcakes
recipe from Sweet Said I.
Scant 3/4 cup of granulated sugar
3 Tbs unsalted butter, at room temperature
1/4 tsp vanilla extract
1 cup all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup + 1 Tbs whole milk
Preheat oven to 350.
Line muffin cups with liners.
Cream butter and sugar with a stand mixer.
Add eggs one at a time.
Add vanilla extract.
Whisk dry ingredients together and add them slowly, alternating with the milk.
When all ingredients are combined, mix for a minute until smooth. Do not overmix.
Fill muffin cups and bake for 15 – 20 minutes.
Cool on a wire rack.