- 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
Vanilla cupcakes are always a good idea and perfect for many occasions! These vanille cupcakes are super easy to make and very moist - even for days!
To make these delicious vanilla cupcakes, start by preheating the oven to 180 degrees celsius. Then, prepare 2 cupcake pans with 12 cavities, and line them with paper cups.
Whisk flour, baking powder and salt in a bowl.
Beat eggs in a stand mixer with a whisk attachment or simply by hand.
Rain in the sugar gradually. Whisk until triple in volume or until white.
Whilst eggs are beating, microwave butter and milk together until butter is melted. Let cool.
Once the eggs have turned into a thick and white consistency, whisk in 1/3 of the flour. Add in remaining flour, then mix on speed 1 until the flour has been mixed in. Stop the machine, and finish folding in with a spatula until you cannot see any more flour. Do not overmix.
Take a scoop of the egg batter and stir into the milk mixture to lighten it.
Pour the milk mixture into a mixing bowl. Then add in vanilla and oil. Add about 1 and a half cups of the egg batter into the milk mixture. Use a whisk to stir it until smooth. Then pour this mixture back into the remaining egg batter and whisk till combined.
Using an ice cream scoop, scoop the cupcake mixture into each cup, ensuring that they are evenly distributed. Fill them approximately 1cm high from the top.
Bake for approximately 20 minutes, or until cooked through.
Once cooled completely, ice with your favourite cream or buttercream filling and enjoy!
You can easily personalise these cupcakes by adding your favourite sprinkles on top!