Golden Cupcakes

Added by Sarah Schipul

25 min prep / 25 min cooking
serves 12

10 tbsp	unsalted butter	softened
2 cups	cake or all-purpose flour
1.25 cups	sugar
4	eggs
1 tsp	vanilla extract	or 1 tbsp gated orange zest
1/4 tsp	almond extract
2.5 tsp	baking powder
1/4 tsp	salt
3/4 cup	milk

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1.	Preheat oven to 350 degrees. Place cupcake papers in each of the compartments in 2 12-muffin tins.
2.	Use an electric mixer to cream the butter until smooth, then gradually add the sugar. Beat until light, 3 or 4 minutes. Beat in the eggs, one at a time, then the vanilla or orange zest and the almond extract. Combine the flour, baking powder, and salt; add to the egg mixture by hand, a little at a time, alternating with the milk. Stir just until smooth.
3.	Fill each of the muffin cups almost to the brim. Bake at 350 for 20 to 25 minutes. Cool on a rack, then frost with your favorite icing.

from Mark Bittman's How to Cook Everything