1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1. Preheat oven to 350 degrees. Grease and flour a 9x9 inch pan or line a 12-cup muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. For 9 x 9 pan, bake for 30 to 40 minutes. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1. Preheat oven to 350 degrees. Grease and flour a 9x9 inch pan or line a 12-cup muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. For 9 x 9 pan, bake for 30 to 40 minutes. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
My Notes:
This recipe turned out beautifully! The only thing I did differently: I used 1/2 tsp. vanilla extract and 1/2 tsp. almond extract and then I noticed it actually called for 2 tsp, but it still turned out tasty. (I must say I love the flavor that almond extract adds to a recipe!) I also added a little bit more milk, to make sure the cupcakes turned out moist, which they did. My daughter Chloe wanted them to be pink, so we put a few drops of red food coloring in the batter at the very end. :) And then we used a can of "fluffy white" frosting, turned pink, to top them. I will definitely be using this recipe in the future!
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