Vanilla Cupcakes 2
- 234 g Flour (Plain) (or preferably cake flour (1 & 3/4 cups plus 2 T))
- 3/4 t Salt (Table)
- 1 c Sugar (Granulated)
- 131 mL milk (warmed to 110F)
- 2 eggs (large)
- 4 oz butter (unsalted) (very soft)
- 1/2 t vanilla extract
- 1/2 T baking powder
Preheat the oven to 350F. Grease the top of a 12-cup cupcake pan and line it with cupcake liners. Have all ingredients at room temperature (except the milk, that needs to be heated).
Sift the flour and salt into a mixing bowl. Add the sugar and mix to combine. Add the milk, eggs, butter, and vanilla; beat at low speed of an electric mixer (either hand held or stand) with the whisk attachment for 1 minute. Scrape down the bowl. Raise the speed to medium-low and beat for 1.5 minutes.
Add the baking powder; mix at low speed for 30 seconds.
Fill each liner 3/4 full. Bake 18-20 minutes, or until golden. The tops should spring back when lightly pressed.
SJ Note 13 April 2010: These are very good! Light, fluffy, moist - a winner.