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Moist Yellow Cupcakes

Shopping list
Baking 2.5 cup(s) All Purpose Flour (unbleached)
2.25 tsp(s) Baking Powder
1 tsp(s) Vanilla Extract
Beer, Wine & Liquor 1 cup(s) Dry White Wine
Condiments, Oils & Sauces 1 cup(s) Vegetable Oil
Dairy 4 Large Eggs
Spices & Seasoning .5 tsp(s) Salt
2 cup(s) Sugar
Moist Yellow Cupcakes
Submitted By:Schenectady County Community College
This recipe feeds:24
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Ingredients   Instructions
  1. Preheat oven to 350 degrees F. Grease and parchment line cupcake pans for 24 cupcakes.
4 Large Eggs
2 cup(s) Sugar
2. Beat the sugar and eggs together with an electric mixer on medium speed for 30 seconds.
1 tsp(s) Vanilla Extract
2.25 tsp(s) Baking Powder
.5 tsp(s) Salt
2.5 cup(s) All Purpose Flour (unbleached)
1 cup(s) Dry White Wine
1 cup(s) Vegetable Oil
3. Add the oil, wine, flour, salt, baking powder and vanilla extract; beat for 1 minute.
  4. Pour into prepared pans. Bake for approximately 22 minutes or until sides begin to pull away from the pan and a skewer inserted into the center comes out clean. Cool on racks for 10 minutes; remove from pans and cool completely before icing.

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