Vanilla cupcake recipe that will work?

i use canola oil not shortening

add an extra tsp. vanilla

http://allrecipes.com/Recipe/Cake-Mixes-from-Scrat...

Basic Vanilla Cup Cake Recipe Ingredients 5 oz (150g) Butter - softened 5 oz (150g) superfine (castor) sugar 6 oz (175g) self-raising flour 3 eggs 1 tsp vanilla extract Method 1. Pre-heat the oven to 350oF (180oC). 2. Line a 12 cup cake pan, with cup cake papers. 3. Crack the eggs into a cup and beat lightly with a fork. 4. Place all the ingredients in a large bowl. 5. Beat with an electric mixer for 2 minutes, until light and creamy. 6. Divide the mixture evenly between the cake cases. 7. Bake for 18-20 minutes until risen and firm to touch. 8. Allow to cool for a few minutes and then transfer to a wire rack. 9. Allow to cool fully before icing. Notes Makes 12 cakes. Chocolate Butter Cream Frosting Ingredients 5 oz (150g) Butter - softened 8 oz (250g) confectioners (icing) sugar 2 tbls cocoa powder 2 tsp very hot water Method 1. Beat together the butter and sugar with an electric beater. 2. Once well combined, add the combined cocoa powder and water. Beat until smooth and creamy. Notes Makes enough for 12 cakes. Good Luck!

One that will DEFINITELY work is a boxed mix, but those are full of ingredients you don't need in your body! Here's a basic cupcake recipe that's excellent! :)

http://www.joyofbaking.com/VanillaCupcakes.html

this is a good one

Vanilla Butter Cake

Published by Chatelaine on 5/1/2007

Let this all-purpose cake, with its whisper of almond extract, serve as your standby for special occasions or an easy everyday indulgence.

Preparation time 15 minutes

Baking Time 35 minutes

Makes 3 L) cake or 1 double layer cake or 24 cupcakes

Rating

3/5(4)Ingredients

•21/4 cups (550 mL) all-purpose flour

•11/2 cups (375 mL) granulated sugar

•4 tsp (20 mL) baking powder

•1 tsp (5 mL) salt

•1/2 cup (125 mL) unsalted butter, at room temperature

•1 cup (250 mL) milk

•1 tsp (5 mL) vanilla

•1/4 tsp (1 mL) almond extract (optional)

•3 eggs

1.Preheat oven to 350F (180C). Lightly butter a 9x13-in. (3 L) baking dish, or two 8-in. (23-cm) round baking pans, then line with parchment or waxed paper. For cupcakes, place 24 paper baking cups in two muffin tins. In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Cut butter into cubes and add to flour along with 3/4 cup (175 mL) milk, vanilla and almond extract. Beat on low speed with an electric mixer for 1 min. Add eggs and remaining 1/4 cup (50 mL) milk. Beat on medium-low speed for 2 min. Pour batter into prepared pan(s). If making cupcakes, fill 1/2 full. Lightly tap pan(s) on counter to prevent large air bubbles from forming.

2.Bake in centre of oven until a cake tester inserted in centre of cake comes out clean, 35 to 40 min for a 9x13-in. (3-L) pan or two 8-in. (23-cm) baking pans or 20 to 25 min for cupcakes. Cool cakes in pans for 10 min, then run a knife around inside edge of pan(s). Turn onto a baking rack and cool. If baking ahead, wrap in plastic wrap. It will keep well at room temperature overnight or wrap in foil and freeze up to 4 months.

variations:

Fudge Swirl

In a small bowl, microwave 2 squares (56 g) chopped bittersweet or semi-sweet chocolate on medium for 1 to 2 min. Stir until smooth. Let cool. Prepare batter above, but omit almond extract. Scrape 1/4 of batter into another bowl and stir in chocolate until evenly mixed. Scrape remaining vanilla batter into prepared pan(s). Drop spoonfuls of chocolate overtop. Using a knife, swirl for a marbled effect.

Island Spice

Prepare batter, adding 11/2 tsp (7 mL) cinnamon, 3/4 tsp (4 mL) each ground ginger and nutmeg and 1/4 tsp (1 mL) allspice to dry ingredients.

Maple Nut

Prepare batter, adding 4 tsp (20 mL) maple extract along with vanilla. Omit almond extract. Then fold 1/2 cup (125 mL) finely chopped walnuts into batter.