Ingredients
CLASSIC VANILLA CUPCAKES
Grease the top of a 12-mold muffin pan and line it with paper liners. Preheat the oven to 350°F. Have all ingredients at room temperature.
Sift into a mixing bowl:
1 3/4 cups plus 2 tablespoons cake flour
3/4 teaspoon salt
Add and mix to combine:
1 cup sugar
Add:
1/2 cup plus 2 1/2 teaspoons warmed milk (110°F)
2 large eggs
4 ounces (1 stick) very soft unsalted butter
1/2 teaspoon pure vanilla extract
Beat at low speed with a whisk attachment for 1 minute. Scrape down the bowl. Raise the speed to medium-low and beat for 1 1/2 minutes.
Add:
1 1/2 teaspoons baking powder
Mix at low speed for 30 seconds.
Scoop the batter into prepared molds, filling each three-quarters full. Bake for 18 to 20 minutes, or until golden.
The tops should spring back when lightly pressed. Cool on a wire rack for 5 to 10 minutes before removing the cupcakes from the pan.
Preparation
CLASSIC VANILLA CUPCAKES
Grease the top of a 12-mold muffin pan and line it with paper liners. Preheat the oven to 350°F. Have all ingredients at room temperature.
Sift into a mixing bowl:
- 1 3/4 cups plus 2 tablespoons cake flour
- 3/4 teaspoon salt
Add and mix to combine:
- 1 cup sugar
Add:
- 1/2 cup plus 2 1/2 teaspoons warmed milk (110°F)
- 2 large eggs
- 4 ounces (1 stick) very soft unsalted butter
- 1/2 teaspoon pure vanilla extract
Beat at low speed with a whisk attachment for 1 minute. Scrape down the bowl. Raise the speed to medium-low and beat for 1 1/2 minutes.
Add:
- 1 1/2 teaspoons baking powder
Mix at low speed for 30 seconds.
Scoop the batter into prepared molds, filling each three-quarters full. Bake for 18 to 20 minutes, or until golden.
The tops should spring back when lightly pressed. Cool on a wire rack for 5 to 10 minutes before removing the cupcakes from the pan.
