INGREDIENTS:
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
Steps:
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.
