Yield: 24 Cupcakes
2 c Sifted flour
1/2 ts Salt
2 ts Baking powder
1/2 c Butter; softened
1 1/4 c Sugar
2 Eggs
1 c Milk
1 ts Vanilla
1. Preheat oven to 375°. Line muffin cups with
papers.
2. Sift flour, salt and baking powder.
3. Cream butter and sugar until light and fluffy.
Beat in eggs one at a time.
4. Add flour alternately with milk to butter; beat
well. Stir in vanilla.
5. Divide evenly among pans; bake 20 minutes. Let
cool in pan.
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