Total Calories: 629
Yield: 2 dozen
Cream butter and sugar. Beat in eggs one at a time. Add milk alternately with mixture of flour, salt, and baking powder. Add vanilla. Bake at 425° until surface springs back to the touch (about 15 minutes).
While cupcakes are still warm, dip (do not soak) them in Syrup. These keep well for several days.
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