It is my second time to bake Vanilla Cupcakes. This is better than the first only because I used cupcake liners like how cupcakes should be. Unlike the first batch which I topped with Buttercream Frosting, I am not frosting nor 'sprinkling' this batch with more sweets. My household had enough sugar the past five days.
Needless to say, the sprinkles in these photos are just for decoration purposes =)
Adapted from Joy.
makes 12 cupcakes
1 cup all-purpose flour (sifted 3x)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3 tablespoons unsalted butter, at room temperature
1/2 cup whole milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line your cupcake pan with cupcake liners. Set aside.
Put the flour, sugar, baking powder, baking soda and butter into a bowl and mix until the mixture reaches a sandy consistency and everything is combined. Gradually pour in half of the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Scrape any unmixed ingredients from the side or the bottom of the bowl with a rubber spatula. Continue mixing until the batter is smooth. Just a few minutes. Do not overmix.
Spoon the batter into paper lined cupcake pan, dividing between the 12 cups.
Bake for 15-20 minutes or until light golden and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly in the pan, then turn them out onto a wire rack to cool completely.