Directions
- 1Measure the butter, sugar, eggs, flour and baking powder in grams using a weighing scale to get perfect results. If you don't own a weighing scale, fluff & scoop out the flour in the cup using a spoon instead of directly taking the flour with the cup.
- 2Beat the butter on medium speed till smooth for a few seconds. Pulse the whole sugar in the blender. Beat the sugar with the butter on medium speed for 1-2 mins till color changes to white.
- 3Add the eggs one at a time, mixing each egg till fully incorporated around 15-20secs. Add the Vanilla Essence. Beat on medium speed till nice and fluffy.
- 4Place a Sieve on top, add the All purpose flour, Baking powder & Salt. Sift the dry ingredients in three batches and mix on low speed till just incorporated. Do not over mix.
- 5Add the milk, fold it in the batter gently. Do not over mix. Overmixing results in dense cupcakes.
- 6Use an IceCream Scoop or a small ladle to pour into the liners. Do not fill more than 2/3.
- 7Bake @180C in a preheated oven for 22-25 mins or till a toothpick inserted comes out clean.
- 8Allow to cool completely.
Ingredients
- 1 cup All Purpose Flour
- 1 tsp Baking powder
- 0.25 tsp Salt
- 0.5 cup Unsalted Butter
- 0.5 cup Sugar
- 125 g Large Eggs
- 1.5 tsp Vanilla Essence
- 2 tbsp Milk
Equipment
ovenkitchen weighing scalehand mixerblenderice cream scoopsievespatulatoothpick
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