Best Vanilla Cupcakes
200 gr / 7.05 oz.
Sugar
3
Eggs
200 gr/ 7.05 oz.
All Purpose flour
115 gr / 4.06 oz.
Butter
200 gr / 7.05 oz.
Sugar
3
Eggs
200 gr/ 7.05 oz.
All Purpose flour
115 gr / 4.06 oz.
Butter
120 ml / 1/2 cup
Milk
1 tsp
Extracto Vainilla
1 and 1/2 tsp
Baking powder
Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high speed.
1
Whisk the mixture together until combined for 5 minutes.
2
Reduce speed and add eggs one at a time fully incorporating after each addition.
3
After 2 minutes we add the Vainilla extract.
4
We mix the flour with the baking powder.
5
Alternate adding flour mixture and milk, beginning and ending with flour.
6
Gently whisk for a few seconds. Stir until *just* combined; do not overmix. The batter will be thick
7
Line a 12-cup muffin pan with cupcake liners. This recipe makes about 18 cupcakes.
8
Fill the cupcake liners only halfway full. Not 2/3, not 3/4, not all the way to the top. Half full.
9
Allow to cool completely before frosting. Frost cooled cupcakes however you’d like.
10