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There's plenty of standard vanilla cupcake recipes "out there" that yield such cupcakes which are as simple as "cream butter and sugar, beat in eggs, then flour". But if you want a vanilla cupcake that with a plush, tender crumb like you get at high-end patisseries that will stay perfectly fresh for 4 days, this is the recipe for you.
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Preheat oven to 160°C (325°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cupcake cases. Place the butter in a small saucepan over low heat, stirring with a spatula, until melted. Place the flour, sugar and baking powder in a big bowl and, using a whisk, mix to combine. Add the melted butter, the eggs, vanilla and milk and whisk.
Vanilla Cupcakes (that actually stay moist)
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Vanilla cupcakes. 1. Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases. 2. In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.
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Method Step 1. Preheat oven to 200C (fan forced), Sift flour and sugar into a large bowl. In a small bowl (or large jug), beat eggs with a fork.
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Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre. Step 2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine. Step 3.
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8. Bake the cupcakes for 15-20 minutes. Insert a toothpick and if it comes out clean your cupcakes are done. Avoid opening the oven in the middle of the baking process. Do it only when it is time to check if your cupcakes are done. 9. Let them cool for a few minutes in the pan then take them out. 10. Serve.
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