Vanilla/yellow cupcakes

recipe here: https://www.recipetineats.com/vanilla-cupcakes/

12 CUPCAKES:
Ingredients
▢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)

DOUBLE RECIPE FOR 24 CUPCAKES:

2 cups plain/all-purpose flour

2 1/2 tsp baking powder

1/4 tsp salt

4 large eggs, room temp

1 1/2 cups caster/superfine sugar

120g / 1/2 cup unsalted butter, cubed

1 cup full-fat milk

4 tsp vanilla extract

3 tsp / 1 tbsp vegetable or canola oil

Instructions

Preparation:

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.
Place cupcake liners in a standard muffin tin. (Note 9)

Cupcake Batter:

1. Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.
2. 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)
3. Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.
4. Add sugar: With the beater still going, pour the sugar in over 30 seconds.
5. Beat until tripled: Beat eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.
6. 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.
7. 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.
8. Slowly add milk: With the beater on Speed 1, pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
9. 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.

Bake:

Fill muffin tin: 

Pour batter into muffin tin, filling no more than 2/3 of the way up. 
Start checking at 15min, usually done at 18 minutes or until golden and toothpick inserted into middle comes out clean.