Although I said “plain” vanilla cupcakes, the cupcakes are the best I’ve tried so far! It’s moist, with a good ratio of dense to fluff. And I promise that this will be my last post about cake recipe for a while 😅 This recipe is from Bisous à Toi, please visit her blog for more fancy desserts! I didn’t take a proper picture of the cupcakes when I baked them, but I think this one will do. I’ll definitely post a better picture soon after I bake them again. ✋🏼
for the cakes: (makes 60 medium-sized cupcakes)
1 3/4 c cake flour (224 g super fine flour)
1 1/4 c unbleached all-purpose flour (130 g)
2 c sugar (256 g)
1 tb baking powder
3/4 tsp fine salt
1 c unsalted butter, softened, cut into 1-inches cubes (227 g)
4 large eggs (Grade A)
1 c full cream milk (237 ml)
1 tsp pure vanilla extract
Preheat oven to 175 degree Celsius. Line cupcake pans with paper liners and set them aside.
In the bowl of an electric mixer, combine the cake flour, all-purpose flour, sugar, baking powder, and salt. Mix on low speed until combined. Add butter, mixing it until the batter turns into tiny grains. This will be the dry ingredient.
Whisk together eggs, milk, and vanilla in a large bowl. This is the wet ingredient.
With mixer on medium speed, add 1/3 of the wet ingredient into the dry ingredient. Mix well and scrape down sides of bowl before adding another 1/3 of the wet ingredient. Then, mix well and scrape again before adding the last 1/3 of the wet ingredient.
Beat the batter until the ingredients are incorporated but be careful not to overbeat.
Fill up the cupcakes liners until half-full. Toss them into the oven.
Rotate the pan half-way through, until a toothpick is inserted in the centre of the cupcakes comes out clean, at around 25 minutes. (Note: different oven will require different length of time)
Frost and decorate the crap out of the cupcakes. Enjoy! ❤️
p.s. I frost the cupcakes with green tea Swiss meringue buttercream in the picture above. Check out the recipe here.