Recipe by MyRecipes October 2006

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Yield:
1 dozen cupcakes
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Ingredients

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Directions

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  • Preheat oven to 350°F. Line a cupcake tin with cupcake liners. In a large bowl, whisk together dry ingredients. In another bowl, whisk egg, water, buttermilk, vegetable oil and vanilla. Stir wet ingredients into dry ingredients; mix batter until smooth, about 3 minutes.

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  • Fill each cup about 2/3 of the way. Bake, rotating pan halfway through baking, until a toothpick inserted in center comes out clean, 20 to 25 minutes for regular cupcakes and about 10 minutes for mini cupcakes. Let cool on wire rack.

Nutrition Facts

112 calories; fat 3g; saturated fat 1g; protein 2g; carbohydrates 20g; fiber 1g; cholesterol 18mg; sodium 153mg.
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