| Carbohydrates | 30.4 g |
| Energy | 262.5 kcal |
| Fats | 14 g |
| Fiber | 0.4 g |
| Protein | 4.2 g |
| Saturated Fats | 8.4 g |
| Sodium | 272.3 mg |
| Sugars | 18.2 g |
Total
61difficulty
EasyCost
Season's Wreatings
Utensils
Bowl
Measuring cup
Oven
Sieve
Mixer
Muffin Pan
Handmixer
Paper Cupcake Liners
Pastry Bag
Ingredients
Portions: 24
- 1 1/3 Cup CARNATION® Full Cream Evaporated Milk
- 4 Teaspoons Vinegar
- 3 Cups All-Purpose Flour
- 4 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 1/2 Cup Butter
- 2 Cups Granulated Sugar
- 1 Tablespoon Vanilla Extract
- 6 Large Eggs
- 2 Cups Frosting (green or red, sprinkles, and any other festive edible decorations)
Instructions
- 1.Preheat the oven to 350˚F (180˚C) and line a cupcake pan/pans with cupcake liners.
- 2.In a measuring cup, combine Evaporated Milk and vinegar to create buttermilk. Set aside.
- 3.Sift flour, baking powder and salt into a bowl and set aside.
- 4.Using a stand/hand mixer, cream butter and sugar until light and fluffy. Scraping down the sides when necessary. Add vanilla extract and eggs one at a time, beating well after each is added.
- 5.Alternate the buttermilk and flour mixture into the butter mixture, beginning and ending with the flour, until just combined.
- 6.Fill the cupcake liners ¾ full and bake for 12-15 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- 7.Arrange the cupcakes into a circle, frost with green frosting, and top with sprinkles and other festive edible decorations to create a wreath.
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I can’t wait to make these for the kids this Christmas! ??❤️