Vanilla Cupcake Recipe
Ingredients
- 1 Cup | 125g All Purpose Flour
- 1 Tsp | 5g Baking powder ( measure in gms recommended)
- 1/4 Tsp Salt
- 1/2 Cup | 125g Unsalted Butter, at room temperature
- 1/2 Cup | 125g Sugar
- 125g | 2 Large Eggs, at room temp (measure without shells)
- 1 1/2 Tsp Vanilla Essence
- 2 Tbsp Milk , full fat (at room temp)
Instructions
- Measure the butter, sugar, eggs, flour and baking powder using a weighing scale to get perfect results. Using the same weight in gms as the eggs without shells will give a perfect result.If your eggs are small then you can add some egg white from another egg like i did to weigh 125g total without shells. Egg Whites tend to give a super fluffy soft texture.
- Beat the butter on medium speed till smooth for a few seconds.
- Pulse whole granulated sugar in the blender few times. This allows the creaming of the butter and sugar easier. If you have caster sugar you can skip this and add directly.You can also add whole granulated sugar instead of powdering it. But this will take few more minutes to blend with the butter.
- Beat the sugar with the butter on medium speed for 1-2 mins till color changes to white.
- Add the eggs one at a time, mixing each egg till fully incorporated around 15-20secs.
- Add the Vanilla Essence. Beat on medium speed till nice and fluffy.
- Place a Sieve on top and add the All purpose flour, Baking powder and Salt. Sift the dry ingredients in three batches and mix on low speed till just incorporated. Do not over mix.
- Add the milk and fold it in the batter gently. Do not over mix. Overmixing results in dense cupcakes.
- Use an IceCream Scoop or a small ladle to pour into the liners. Do not fill more than 2/3.
- Bake @180C in a preheated oven for 22-25 mins or till a toothpick inserted comes out clean. It took 22 mins for me.
- Allow to cool in a cooling rack.
- This recipe will make 12 Standard sized Cupcakes.
Video
Notes
To get accurate results everytime i do recommend weighing all the ingredients specially the butter, sugar, eggs and the dry ingredients in gms using a kitchen weighing scale rather than by cups or teaspoons.
Measure your eggs first without the shells, use the same weight of butter, sugar and flour to get perfect results everytime. If your eggs are small then you can add some egg white from another egg to weigh 125g total without shells.
Butter should be at room temperature to get perfect soft texture. Too soft and it will not rise properly, Too hard it will have a dense texture. I usually keep the butter at room temperature just for 15-20 mins from the refrigerator not freezer. But this depends on how humid your kitchen or location is. I stay in a very hot country. Press the butter with a finger and check. If too soft it will stick to your fingers, too hard it will not make much dent.