Tried this very good vanilla cupcakes recipe shared by a fellow forumer. First time using this recipe but I made a few changes to the original recipe though. The boys like it and it will be packed for them for recess tomorrow.
Thanks to Cuen for sharing this recipe in Imperial Kitchen (a food forum that I am a member of). I have however modified the recipe in a few areas. Original recipe asked for 450 gm of castor which I have changed to 150 gm castor sugar and 100 light brown sugar. Original recipe asked for unsalted butter but uses 3/4 tsp salt but I changed to salted butter and omit the salt. Original recipe asked for 1 tsp of pure vanilla extract but I changed to 1 tbsp of vanilla essence because my vanilla essence is not of the best quality. Depending on the quality of the vanilla extract you are using, you may vary in the quantity used.
195 gm cake flour
140 gm plain flour
150 castor sugar *
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 *
* changes that I have made from the original recipe
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.