330 g of White Flower flour

3 g of salt

340 g granulated white sugar

10 ml Bold vanilla essence

7.5 g baking powder

180 gr of Golden Seal margarine

4 large eggs

310 ml fresh milk




Preheat the oven to 170º C.

In a medium bowl, mix the Blanca Flor flour, baking powder and salt.

In a large bowl, beat the Goldenseal margarine with the sugar until fluffy. Add the eggs, one by one; mingle. Add the bold vanilla essence.


Add the Blanca Flor flour and the milk alternately. Start with the flour and end with it.


Fill the cupcake molds about ¾ full. Bake for 20 minutes.


Once ready, let them cool for five minutes and then transfer them to the cooling rack.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button