Vanilla Cupcakes - stays moist 4 days!!
Total Time
42 minutes
Prep Time
20 minutes
Cook Time
22 minutes
Rating
4.97 out of 5 stars
(374)
Ingredients
12 servings
- 1 cup plain / all purpose flour (cake flour OK too, Note 1)
- 1 1/4 tsp baking powder (NOT baking soda, Note 2)
- 1/8 tsp salt
- 2 large eggs (50 - 55g / 2 oz each), at room temp (Note 3)
- 3/4 cup caster / superfine sugar (granulated/regular ok too, Note 4)
- 60g / 1/4 cup unsalted butter (, cut into 1.5cm / 1/2” cubes)
- 1/2 cup milk (, full fat (Note 5)
- 2 tsp vanilla extract (, the best you can afford (Note 6)
- 1 1/2 tsp vegetable or canola oil (Note 7)
How would you rate this recipe?
Preparation
Step 1
Preparation:
Step 2
Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
Step 3
Place cupcake liners in a standard muffin tin. (Note 9)
Step 4
Cupcake Batter:
Step 5
Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.
Step 6
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 (stove: cover with lid and leave on turned off stove). (Note 10)
Step 7
Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.
Step 8
Add sugar: With the beater still going, pour the sugar in over 30 seconds.
Step 9
Beat until tripled: Beat eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.
Step 10
Add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Stop beating, add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
Step 11
Temper milk: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
Step 12
Slowly add milk: With the beater on Speed 1, pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
Step 13
Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
Step 14
Bake:
Step 15
Fill muffin tin: Pour batter into muffin tin, filling 2/3 of the way up. Do not fill more (causes flat / sunken surfaces). Easiest to use a standard ice cream scoop with lever.
Step 16
Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.
Step 17
Cool & frost:
Step 18
Remove from oven. Cool just 2 minutes then use a fork to help remove and place on cooling rack. Cool completely before icing with frosting of choice (Note 11 for ideas), or cream and fresh berries or jam.
Step 19
Save recipe for the next time?
