Instructions:
Step 1
Preheat your oven to 180°C (350°F) and line a cupcake pan with paper liners.
Step 2
In a large bowl, beat the eggs, sugar, and vanilla extract until the mixture is light and fluffy.
Step 3
Gradually add the melted margarine and mix until well combined.
Step 4
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5
Add the dry ingredients to the egg mixture in batches, alternating with the milk, and mix until just combined.
Step 6
Divide the batter evenly among the cupcake liners.
Step 7
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips:
Use room temperature ingredients for a smoother batter.
Avoid overmixing to keep cupcakes light and fluffy.
Measure ingredients accurately for best results.
Preheat your oven and use an oven thermometer for even baking.
Fill cupcake liners two-thirds full to prevent overflow.
Cool completely before frosting to avoid melting.
Store cupcakes properly in an airtight container at room temperature or in the fridge if frosted.
Nutritional Information (per cupcake, assuming recipe yields 12 cupcakes):
Calories: 190.
Total Fat: 8g.
Saturated Fat: 3g.
Trans Fat: 0g.
Cholesterol: 55mg.
Sodium: 160mg.
Total Carbohydrates: 26g.
Dietary Fiber: 0g.
Sugars: 15g.
Protein: 3g.
Vitamins and Minerals:
Vitamin A: 5% of the Daily Value (DV).
Calcium: 6% of the DV.
Iron: 6% of the DV.