Pre-heat oven to 375
2 C Flour
1/2 tsp Baking powder
1/2 tsp Salt
1/2 C butter
1/2 C sugar
1 tsp Vanilla
2 tsp of Cuisine Perel Strawberry Champagne Vinegar
Cream together butter, sugar until fluffy. Add eggs 1 at a time add vanilla and strawberry Champagne vinegar.
Mix until incorporated.In a separate bowl put flour, salt and baking powder. Add to the wet ingredients slowly in-between mix in the milk.
Then with a ice cream scoop into cupcake tin. Bake for 18-20 minutes. Take out of oven and let cool.
Strawberry Champagne Frosting
3 C powder Sugar
1/2 cup of butter (salted)
1 tsp vanilla
1/2 tsp of Cuisine Perel Champagne Vinegar
milk to thickness
6 fresh strawberries slices
In an electric mixer put powder sugar, butter, vanilla and Strawberry Champagne vinegar
mix thoroughly. Place in a large Ziplock bag and put in the refrigerator
for 30 minutes while the cupcakes cool. Then pipe on the cupcakes.