Ingredients
ngredients (for about 12 cupcakes):
1 1⁄2 cups of wheat flour (190 g)
1 1⁄2 teaspoons of baking powder
1⁄4 teaspoon of salt
1⁄2 cup unsalted butter (115 g), at room temperature
1 cup of sugar (200 g)
2 large eggs
2 teaspoons vanilla extract
1⁄2 cup of milk (120 ml)
Instructions
Preparation:
Preheat the oven to 180°C (350°F) and place paper molds in a muffin tray.
Mix the dry ingredients: In a medium bowl, sift the flour, baking powder and salt. Stir well to combine.
Prepare the butter and sugar mixture: In a large bowl, beat the butter and sugar until the mixture is smooth and fluffy (about 3-4 minutes). Butter must be at room temperature to get the right texture.
Incorporate eggs and vanilla: Add eggs one by one, beating well after each addition. Add vanilla extract and mix until combined.
Combine dry ingredients and milk: Add the flour mixture into three parts, alternating with milk. Start and end with the flour: add one third of the flour, then half of the milk, another third of the flour , the remaining milk and finally the last third of the flour. Mix gently to make the dough fluffy, avoiding excessive beating.
Fill the molds: Distribute the mixture into the cupcake molds, filling each one up to 2/3 of its capacity to prevent them from spilling when baking.
Baking: Place cupcakes in the preheated oven and bake for 18-20 minutes, or until a chopstick inserted in the center comes out clean. Remove from oven and let cool in mold for 5 minutes before transferring to a griddle to cool completely.
Decorate to your liking: Once cold, decorate with your favorite icing, such as buttercream, meringue or whipped cream.
Notes
Prep Time: 15 minutes | Cooking Time: 18-20 minutes | Total Time: 35 minutes
Servings: 12 cupcakes