Adapted from “The New High Altitude Cookbook,” by Beverly M. Anderson and Donna M. Hamilton. Tested at 5,280 feet. Makes 18-24 cupcakes.
Ingredients
1/2 cup softened butter
1 teaspoon vanilla extract
1 cup milk
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
2 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 eggs
Directions
Preheat oven to 350 degrees. Grease and flour cupcake tins. Mix butter, vanilla and 2/3 cup milk until well blended.
Mix and sift flour with sugar, baking powder and salt. Add dry ingredients to milk mixture a little at a time, mixing thoroughly after each addition. Beat in eggs. Add remaining milk. Beat very well.
Pour batter into prepared pans. Bake for 20-25 minutes, or until cake center springs back when lightly pressed with fingertip. Cool completely before frosting.
