1/4 cups all-purpose flour 1 tsp baking powder

1⁄2 tsp salt

2 large eggs, room temp

2 tsp pure vanilla extract

1⁄2 cup Meadowlea

3⁄4 cup sugar

1⁄2 cup buttermilk


Preheat the oven to 350°F and line a cupcake or muffin pan with cupcake liners.

In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt.

Set flour mix aside.

In the bowl of an electric mixer, beat Meadowlea & sugar on medium-high speed 5 min until thick and fluffy, scraping down the bowl as needed.

Add eggs one at a time, beating well with each addition then scrape down the bowl.

Add 2 tsp vanilla and beat to combine.

Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth.

Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.


Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the centre comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.