This is another set of cupcakes I baked for my neighbor. They make very light and fluffy cupcakes. It was a big hit among the crowd who ate these.
Two Years Back - Healthiest Pie Crust
Three Years Back - Yam Zucchini Curry
All purpose flour - 1 1/2 cups
Sugar - 1 cup
Salt - 1/2 tsp
Baking Powder - 1 1/2 tsp
Oil - 1/3 cup
Eggs - 2 large
Buttermilk - 2/3 cup (Or use 1/2 cup thick yogurt and top it with water to reach 2/3 cup and mix)
Vanilla - 2 tsp
Preheat the oven to 400 F. Line a 12 muffin pan with cupcake liners. Set aside. In a bowl, whisk together flour, salt and baking powder. In a larger bowl, beat eggs, oil, sugar till thick and creamy. Stir in vanilla. Add dry mixture to the egg and sugar mixture alternating with buttermilk starting and ending with dry mixture. Whisk gently. This is a thin batter. Divide the batter among the cups and place in the oven. Immediately after closing the oven door, reduce the temperature to 350 F (325 in case of non stick or dark pan). Bake for 20 - 23 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes and then remove to the wire rack to cool completely. Serve as is or frost with your favorite frosting.