- 300 g Plain Flour
- 2.5 tsp Baking Powder
- ¼ tsp Salt
- 4 Eggs
- 250 g Castor Sugar
- 115 g Emborg Unsalted Butter
- 250 ml Emborg Milk
- 3 tsp Veg Oil
- 3 tsp Vanilla Extract
Christmas Cupcakes are always a good idea and a perfect way to spread the Christmas spirit! These vanilla cupcakes are super easy to make and are deliciously moist.
Make a big batch to last the holidays (unless you eat them first of course!).
To make these Christmassy vanilla cupcakes, start by preheating your oven to 180 °C.
Then, prepare 2 cupcake pans with 12 cavities, and line each cavity with a paper cup.
Whisk flour, baking powder and salt together in a bowl.
Beat the eggs in a bowl and add sugar gradually. Whisk until the volume has tripled or until the mass turns white.
Melt butter with milk in a pot and let it cool down afterwards.
Once the eggs have turned into a thick and white consistency, whisk in 1/3 of the flour.
Now, gently fold in the remaining flour with a spatula until all the flour has been mixed – be careful not to overmix.
Take a scoop of the batter and stir into the milk and butter mixture. Pour the milk mixture into a bowl and add vanilla and oil.
Add about 1/2 cup of the batter into the milk mixture and stir until smooth.
Then, pour this mixture back into the remaining egg batter and whisk till properly combined.
Divide the cupcake mixture into each of the lined paper cups, leaving approximately 1 cm free for the cupcakes to rise.
Bake in your preheated oven for approximately 20 minutes, or until baked through.
Once cooled completely, ice with your favourite buttercream and add sprinkles.
Enjoy with a cup of chilled eggnog or a glass of hot milk for the perfect Christmas experience!
Make the buttercream extra seasonal by adding a taste of chocolate, gingerbread or cinnamon!