All-Purpose Cupcakes - Real Sweet

All-Purpose Cupcakes                                                                                               ~Neetu Buttar

In this blog, I am going to be going step by step to show you how to make the best cupcakes for any event you'd like! There are hundreds of different types of cupcakes, and sometimes it can be hard to just choose one or two, not knowing what other people would like as well. With this cupcake, "you have many mix-and-match options when it comes to the sweeteners and nondairy milks here" (Sever 116). The reason I decided to bake cupcakes was because there really are no limits to what you can and or want to add.  

To get started, we are going to need a few ingredients:

• all-purpose flour; 2 c.
• baking powder; 1 tsp.
• baking soda; 1/2 tsp.
• salt; 1/2 tsp.
• almond milk; 1 c.
• honey; 3/4 c.
• vegetable oil; 1/3 c.
• lemon juice; 1 tbsp.
• vanilla extract; 1 tbsp.                  (Sever 116).

First off, we are going to need to preheat the oven to 350 degrees, so the oven will be ready when the cupcakes are ready to be baked. In the process of making the cupcakes, an important thing to remember is that "this is a great basic cake that can be flavored with a variety of zests, spices, and extracts" (Sever 116).

1. Preheat oven to 350 degrees.
2. In a bowl, whisk the flour, baking power, baking soda, and salt together.
3. In another bowl, whisk the milk, honey, oil, lemon juice, and vanilla extract together.
4. Pour wet ingredients into the dry ingredients in an electric mixer and mix together.
5. Line a muffin tin with paper liners and divide the batter equally.
6. Bake for about 18-20 minutes until golden brown.                    (Sever 116).

I also cut this recipe in half, so it now yields 6 all-purpose cupcakes.

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    You can really use any kind of frosting you want to decorate these cupcakes. You can also add food coloring to the cupcake mix to make baking the cupcakes a little more fun, like I did.

End Result:

These all-purpose cupcakes turned out great, with surprisingly enough sweetness to it, as there wasn't direct sugar poured into the cake. The frosting also helped with the sweetness. If there was one improvement that I could make, I would say my preciseness of making the cupcakes could be a little bit more neat and clear. But, the cupcakes really did turn out pretty soft, and moist, as well as fluffy.

Question: What would you add in these all-purpose cupcakes to make it unique to you?

• Sever, Shauna, and Leigh Beisch. Real Sweet: More than 80 Crave-   worthy Treats Made with Natural Sugars. New York: William Morrow, 2015. Print.