VANILLA CUPCAKES

 

Ingredients :
(Recipe adapted from here) 

makes 24 cupcakes
195 gm cake flour
140 gm plain flour
150 castor sugar (I reduced sugar to 120g)
100 light brown sugar 
1 tbsp baking powder
225 gm salted butter, cut into 1-inch cubes 
4 large eggs
1 cup whole milk (I used normal fresh milk)
1 tbsp vanilla extract

1. Preheat oven to 165C. Line cupcake pan with paper cups. In a bowl, combine flour, sugars, baking powder on low speed until well mix with the k-beater. Add cold butter until mixture resembles coarse crumbs.

2. In another bowl, combine eggs, milk and vanilla essence. Light whisk to mix well. With mixer on medium speed, add wet ingredients into the flour mixture in 3 parts, scraping down the sides of the bowl before each addition. Beat until ingredients are incorporated but do not overbeat.

3. Fill papercups with batter to two-third full (for me I filled it up slightly more than 2/3 for a rounder cupcake). Bake it for at least 20 to 25 mins depending on how brown you want you cupcakes to be. Test cake with cake tester and when it comes out clean, it is ready. Transfer to cooling rack to cool down completely.