Chocolate Chip Vanilla Cupcakes
Ingredients
- 2 Large Eggs, Room Temperature Not Cold
- 1/2 Cup | 112g Vegetable Oil
- 1/2 Cup | 125g Milk, full fat room temperature
- 1 1/2 Teaspoon Vanilla Essence
- 3/4 Cup | 150g Sugar, fine granulated
- 1 1/2 Cup | 187g All Purpose Flour
- 2 Teaspoon |10grams Baking powder
- 1/2 Teaspoon Salt
- 1/2 Cup | 80g Chocolate chips (plus more to sprinkle on top)
Instructions
- Weigh all the ingredients using a Kitchen Weighing Scale for a no fail recipe. Weighing Scale doesn't cost much and saves your time. However If using measuring cups, take the flour by fluffing it out into the cup. Do not press the flour inside.
- Use Larger Eggs for best results. Place them in a bowl. Add Oil, milk and Vanilla Essence. Whisk it well. Add Sugar. Whisk till all the sugar dissolves. Using fine granulated sugar helps.
- Place a Sieve on top. Add the Flour, Baking powder and Salt. It's best if Baking powder can be weighed too in grams for accurate result.
- Sift together in two parts mixing well till just incorporated. Do not overmix.
- Fold in the Chocolate chips Gently into the batter. Pour into cupcake liners till 3/4 th to get a nice dome on top. Sprinkle with chocolate chips on top.
- Bake @180C in a preheated oven for 22-25mins or till toothpick inserted in the center comes clean. Allow the cupcakes to cool in the pan for 10 mins before taking them out.
- Makes 12 Standard Sized Cupcakes.
Video
Notes
Use Large Eggs for a Softer and Better Rise, I have noticed the cupcakes taste really good too.
You can use melted Butter instead of Oil for a Richer taste.
Use Room temperature Eggs and Milk for a Softer texture.