Vanilla cupcake

Rizka Purnell

Ingredients

  • 1 cup cake flour
  • 1 1/4 tsp baking powder
  • 1/8 tsp salt
  • 2 large eggs
  • 3/4 cup caster / superfine sugar
  • 60 g / 1/4 cup unsalted butter
  • 1/2 cup milk
  • 2 tsp vanilla extract
  • 1 1/2 tsp vegetable oil

Directions

  • Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter
  • Place shelf in the middle of the oven.Place cupcake liners in a standard muffin tin
  • Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.
  • Heat Milk-Butter: Place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter. Do not let milk bubble and boil (foam ok). Cover and leave in microwave to keep very warm
  • Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds
  • With the beater still going, pour the sugar in over 30 seconds
  • Beat eggs for 6 minutes or until tripled in volume and almost pure white
  • Fold flour mix into batter until well mix
  • Mix hot milk, vanilla and oil Pour temper milk into a bowl and pour and fold the mix little by little to the batter until well mix
  • Pour batter into muffin tin 2/3 or 3/4 full and bake for 20 minutes or toothpick inserted into middle comes out clean
  • Remove from oven. Cool just 2 minutes then remove and place on cooling rack. Cool completely before icing with frosting of choice