Cup Cake
A classic cup cake recipe from 1888, featuring butter, sugar, eggs, baking powder, flour, and almond extract.
Ingredients
- 1 cup Butter (Softened)
- 2 cups Sugar
- 4 Eggs
- 1 teaspoon Royal Baking Powder
- 3 cups Flour
- 20 drops Royal Extract Bitter Almonds
Instructions
- 1In a large bowl, rub the 1 cup of softened butter and 2 cups of sugar together until light and creamy.
- 2Add 4 eggs, 2 at a time, beating for five minutes between each addition.
- 3Sift together 3 cups of flour and 1 teaspoon of Royal Baking Powder.
- 4Add the sifted flour mixture to the butter and egg mixture, along with 20 drops of Royal Extract Bitter Almonds. Mix until a smooth, medium batter forms.
- 5Preheat oven to 400°F (200°C). Grease cups or muffin pans well. Fill each cup about 2/3 full. Bake in a rather hot oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
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