Cupcake Experiments

Have you ever had this feeling that you can't find your perfect recipe for a particular kind of food? I have. Cupcakes have come into my life this year and my brain has all the ideas of trying out different recipes. But I was let down quite a lot of times.(Dry and hard cupcakes or too sweet or too bland!) I got a few ideas from some cookbooks written by famous bakeries but still I can't get what I want. Believe it or not, I have tossed at least 5 dozens of cupcakes into the trash.

There is a saying that the simplest is always the hardest. I second that! Do you think plain vanilla cakes are easy? It is so not a piece of cake! I have tried loads of recipes. Either I got dry and tasteless cupcakes or the cakes itself aren't vanilla-ish enough! And one very important thing about cupcakes is that the shape. The cupcake should have a nicely done, flat surface for you to frost or pipe on.

I am so proud to have a very own vanilla cupcake recipe!

 

Nice, flat and so vanilla-ish!!

 Vanilla Cupcake

(Yields 12 cupcakes)

Unsalted butter    110g
Sugar                  150g
Eggs                    2 pcs
Milk                    120 ml
Vanilla Extract     1 tablespoon
Flour                   250g
Salt                     2g
Baking Powder   1 tablespoon


1) Sift flour, salt and baking powder. Mix well. Make sure butter, eggs and milk are in room temperature. Preheat oven to 190 degrees celsius.
2) Using an electric mixer, beat butter and sugar until light and fluffy.(It usually takes 5-8 minutes.)
3) Beat in eggs. One at a time. Make sure it incorporates well.
4) Gradually stir in the milk and vanilla. Mix well.
5) Add flour mixture and beat until everything JUST incorporates. DO NOT OVERMIX!
6) Divide batter into the lined muffin tin. (Fill each hole about 2/3 full to ensure a flat cupcake top.)
7) Put the tin into the oven and immediately turn down to 160 degree celsius. Bake for 18-20 minutes or until toothpick inserted comes out clean.
8) Transfer the tin to a wire rack to cool.