recipe here: https://www.recipetineats.com/vanilla-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)
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:
- 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 (stove: cover with lid and leave on turned off stove). (Note 10)
- Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.
- Add sugar: With the beater still going, pour the sugar in over 30 seconds.
- Beat until tripled: Beat eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.
- 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.
- 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.
- Slowly add milk: With the beater on Speed 1, pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
- 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 2/3 of the way up. Do not fill more (causes flat / sunken surfaces). Easiest to use a standard ice cream scoop with lever.
- Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.
Cool & frost:
- 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.
TIPS to nail the cupcakes – Every. Single. Time!
1. Read the recipe from start to finish before you start. You can shortcut reading for my quick ‘n easy dinners, but for baking, read first then start!
2. Follow the recipe steps in the order listed – don’t get sassy and try to do things ahead or leave things until later. For example, if you melt the butter and heat the milk way in advance and it’s too cool by the time you use it, the cupcakes won’t rise as well;
3. Once you start, don’t stop until the cupcakes are in the oven – this is because the batter in this recipe relies on the aeration of whipped eggs. If you leave the batter lying around, the bubbles will deflate and your cupcakes won’t rise as much as they should (they will still rise from the baking powder, just not as much). So if your chatty Aunt Marge calls while you’re mixing the batter, let it go to voicemail!
4. Make sure your baking powder is still good – if you do everything right and the batter looks like it does in my video, but your cupcakes don’t rise, the culprit is probably your baking powder. Even if it’s not past the expiry date, if not stored in a cool dry place, or if “someone” left the lid off for days, it can lose rising power. To check if your baking powder is still good, place 1/2 teaspoon in a bowl and pour over boiling water. It should immediately bubble energetically. If not, it’s dead – chuck it!
5. Handheld beater instead of stand mixer – While for Vanilla Cake, I recommend using a stand mixer for ease, for these cupcakes, it’s the other way round. With this smaller batch batter, it’s easier to make using a handheld beater because the ability to move the beater around the bowl makes the batter come together easily with less bowl scraping.
However, you can use a stand mixer if you prefer. Just be sure to regularly stop and scrape down the sides AND base of the bowl using a rubber spatula. There’s no spare batter when only making 12 cupcakes!
6. Eggs at room temperature – these will fluff better and faster, leading to fluffier cupcakes. It’s easy to warm up fridge cold eggs – just leave in warm water for 5 minutes. What’s a room temperature egg? Pick up the egg. Fridge cold? Too cold. Cool but not cold? That’s ok. Very warm? Hopefully not – unless they just came out of a chicken!
7. De-chill icy cold mixing bowls – run them under warm tap water then dry before using. Not hot tap water – just warm. Why? Eggs aerate faster and better when slightly warm. Cold bowl will lower temperature of eggs. This is a general useful baking tip to apply on days when it’s 17°C – eg softened butter creamed in an icy cold bowl will make it firm up; and
