MAKES: 15
- 160g plain flour
- 20g cornflour
- 4 g baking powder
- 3 g salt
- 115 g unsalted butter room temperature
- 250g granulated sugar
- 2 large eggs room temperature
- 115ml milk room temperature
- 5g vanilla extract
- Jam – optional (final step)
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Preheat oven to 175 degrees. Line a cupcake pan with liners, set aside.
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In a bowl, add dry ingredients: flour, cornflour, baking powder, and salt and sift twice (flour and cornflour mix creates “cake flour” and sifting ensures they mix and have air added for fluffier cake. Set aside.
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In a large bowl/mixer, add butter and sugar. Beat until creamed and fluffy.
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Add eggs and vanilla extract. Mix until incorporated and smooth.
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Add half dry ingredients to butter mixture. Stir until just combined. Add half of milk, again stirring until just combined. Repeat once more, adding remaining dry ingredients, and remaining milk, stirring until just incorporated.
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Portion batter between 15 cupcake liners, filling about halfway full. Bake in preheated oven for 18-20 minutes, or until a toothpick comes out clean.
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Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.
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OPTIONAL – Gently core the center of each cupcake (about a ¾” circle) and fill with jam. Be careful not to core through the bottom of your cupcake. Leave about ½” on the bottom so your filling doesn’t fall through when unwrapped.
https://thetoastykitchen.com/homemade-classic-yellow-cupcakes/
ALTERNATIVE FOR WHITE CUPCAKES – https://thetoastykitchen.com/fluffy-white-cupcakes-strawberry-filling/