Classic Vanilla Cupcakes
- 100g butter, room temperature
- 1/2 cup caster sugar
- 1 tsp vanilla essence
- 2 eggs
- 1 1/3 cups self raising flour
- 1/3 cup milk
- Preheat oven to 180°C (160° fan-forced). Line a cupcake tin with patty cases.
- Beat butter, caster sugar, and vanilla essence together until light and creamy.
- Add eggs, one at a time, beating well between each addition.
- Sift the flour over and mix in. Beat until combined.
- Add the milk gradually, beating after each addition.
- Divide the mixture evenly between the patty cases.
- Bake in pre-heated oven for 15-20 minutes.
- Remove from oven. Allow to cool fully before icing.
Every oven is different, so make sure you check your cupcakes a few minutes before your timer is finished. If a skewer (or tooth pick, or butter knife etc.) inserted into the middle of a cupcake comes out clean, then the cupcakes are ready. Also, the cupcakes should be ready when they start to become light brown on top.
Bake in the bottom-middle of the oven so that the cupcakes bake evenly but do not burn.
The butter needs to be at room temperature so it is easy to mix into the sugar. Softening the butter slightly in the microwave (10-15 seconds) works well also. Cutting the butter into small squares also helps.
After sifting the flour over the butter mixture, hand mixing first is a good idea, so the beaters do not throw flour everywhere. Sifting the flour in gradually works too.Half-filling the patty cases with mixture is enough. Do not be too liberal when first spooning the mixture into the cases; adding more mixture is much easier than taking it out.
See also: Chocolate Icing.