- Cake flour 150g (1+1/4 cups)
- Sugar 130g (2/3 of a cup)150g if you like a sweeter taste
- Salt 1/4 tsp if you use unsalted butter
- Butter 150g (2/3 of a cup) (I’ve used salted)
- Vanilla essence 6g (1&1/2 tsp)
- Egg 143g (3 eggs)
- Baking powder 3g (1tsp)
- Baking soda 1g (1/2 tsp)
How It’s Made:
Sift together the dry mixture cake flour ,Baking powder and baking soda.
Beat the butter until smooth and add in the sugar and vanilla essence. Mix on medium speed for 7 minutes till it becomes fluffy.
Add in a whole egg one at a time, mixing thoroughly before adding the next egg.Add the dry mixture into the butter&sugar mixture in three steps.
Line cupcake tins with paper liners and scoop in the cake batter with an ice cream scoop. Fill each cupcake tin 2/3 full.
Preheat and bake the cupcakes at 160°C for 15-17 minutes until golden on top. Use the cake test if necessary.
To cool, remove the cupcakes from the baking tray and onto wire racks or large container (like a baking pan), then cover with plastic film. It will help the cupcakes retain its moisture. Once it’s done cooling, it is now ready to be decorated or eaten plain.
This recipe doesn’t have any liquid so be careful not to over bake. over baking makes cake dry and hard.
*check the cake at 15 mins if it was done or not.