Brown Sugar Cupcakes Recipe
Ingredients
| Eggs | 2 | |
| Brown sugar | 1 Cup (16 tbs), firmly packed | |
| Cake flour | 1/2 Cup (16 tbs), sifted | |
| Baking powder | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Nuts | 1 Cup (16 tbs), chopped |
Directions
1. Start oven, set at Moderate, 325° F. Rub 12 to 14 cupcake or muffin pans with margarine or shortening.
2. Beat the eggs until lemon-colored; gradually add the sugar and beat until thoroughly mixed.
3. Sift the flour with the baking powder and salt. Add in 3 portions to the egg mixture, beating well after each addition. Fold in the nuts.
4. Pour the batter into the pans filling each two-thirds full. Bake about 25 minutes. Let the cakes cool in the pan before removing.
2. Beat the eggs until lemon-colored; gradually add the sugar and beat until thoroughly mixed.
3. Sift the flour with the baking powder and salt. Add in 3 portions to the egg mixture, beating well after each addition. Fold in the nuts.
4. Pour the batter into the pans filling each two-thirds full. Bake about 25 minutes. Let the cakes cool in the pan before removing.
Chef
