12 Serves
81 Mins
Preheat your oven to 175°C and line a cupcake pan with liners.
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Vitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
53 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
74 mg / 1,250 mgPotassium
14 mg / 4,700 mgSodium
57 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
16 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a medium bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate large bowl, cream the butter and sugar together until light and fluffy using a hand mixer.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter evenly into the prepared cupcake liners and bake for 25-30 minutes until a toothpick comes out clean.
21
g36
g53
g
