My to-go Vanilla Cupcake recipe

This recipe was actually originated from the super talented Shikita, of Fair Cakes UK. Her recipe is just slightly different, where in this recipe I added a bit of liquid to the batter. Hers I believe does not have any liquid added. Still, it’s a really great base cupcake recipe and you can pretty much play around with the amount of flour, butter, liquid (milk, sour cream, cream or yogurt), sugar, extracts to fit your taste and to make other different flavors as well.

It really is a flexible recipe.

Ingredients:

• 100g butter, softened to room temp.
• 100g sugar
• 110g flour
• 20g cornstarch
• 2 eggs
• 4 tbsp milk/cream/yogurt
• or
• 2 tbsp sour cream
• 2 tsp b.powder
• 1 tbsp vanilla essence/extract
• 1/2 tsp salt

How to:

1. Sift dry ingredients and mix them with the remaining ingredients in a bowl and mix at HIGH for 1-2minutes until batter has the consistency of a thick pudding.
2. Preheat oven at 160-170deg C and line cupcake pan with liners.
3. Put in batter (you can use an ice cream scoop here, saves you time and you’ll get even cupcakes all the time!) 2/3 full and bake for 18-20minutes. Remember that you can always adjust the amount of batter in each cupcake if you think 2/3 is too much, and also the baking time can be increase/decrease depending on your oven.
4. Take cupcakes out of baking tin as soon as they come out of the oven and cool before decorating.

Enjoy!