VANILA CUPCAKE

Basic Vanilla Cupcakes

adapted from kitchen cookbook.net

I don’t usually bake cupcakes because I find it to be time consuming. However, this recipe is so simple following the steps of making muffins. As such, I expected the texture to be like muffins too. Well, with the melted butter, it makes the cupcakes more flavourful though the texture remains as expected. 

As recommended, I used a spring released ice-cream scoop to fill my cupcakes so that I could get all evenly sized cupcakes.

Ingredients;

Dry ingredients, sifted together

• 250g all purpose flour
• 130g granulated sugar
• 1 Tbsp baking powder
• 1/4 tsp salt

Wet ingredients, beat together

• 2 egg, room temperature
• 110g fresh milk
• 1 tsp vanilla extract
• 113g butter, melted

Directions:

1. Preheat the oven to 200 C. Line a muffin tin with muffin liners or spray with nonstick spray.
2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Alternatively, the ingredients can be whisked together well.
3. Any spices you might be adding would be added into the dry ingredients.
4. In a separate bowl, stir together the egg, milk, vanilla, and oil until well combined. If using any extracts they would be added into the wet ingredients.
5. Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined.
6. Do not over-mix or the muffins will become tough. If using, fold in any add-ins.
7. Divide the batter evenly between the 12 muffin cups.
8. Bake at 400 F (205 C) for about 13-15 minutes, or until a toothpick inserted in the center comes out with moist crumbs.n