(Recipe adapted from here )
Makes approx. 36 mini cupcakes
85g Self-raising flour
70g Plain flour
113g Unsalted Liv butter, softened (I used SCS butter)
130g caster sugar
2 large eggs, at room temperature
122g Whole milk
1/2 tsp pure vanilla extract (or vanilla bean for even more intensity)
Method:
1. Preheat oven to 170°C.
2. Line muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.
5. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
6. Carefully spoon the batter into the cupcake liners, filling them about 2/3 full.
7. Bake for 18 minutes, or when the top turns golden brown.
8. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
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