VANILLA CUPCAKE RECIPE 🧁

450g Plain Flour
25g Baking Powder
250g Softened Butter
480g Icing Sugar
4 Eggs
15g Vanilla
400ml Warm Milk

Makes 24 Cupcakes
Preheat your oven at 150 degrees celcius & prep your cupcake tray with your baking cases.

Softened butter, I cut into cubes and microwave in 2 x 30 second increments when out of the fridge or leave out for a few hours, ideally you want it to be peanut butter consistency.

Sift your flour + baking powder into a seperate bowl for later on.

Cream softened butter + icing sugar until light and fluffy using your cake mixer or electric beater. Scrape down sides and add eggs + vanilla and beat again until they are mixed in and your mix is creamy.

Add your flour mix to the wet ingredients and beat on a low to medium speed then slowly add your warmed milk. Mix on medium speed until your batter is combined and fluffy.

Use a large ice cream scoop to evenly scoop batter into your cupcake tray. One scoop is the perfect amount! If you don’t have one fill your cases about 2/3.

Bake for 22mins or until the tops start to go a golden colour. Leave your cupcakes to cool for 10-15mins before taking them out of your tray.
Credits: @jordanbysmooch
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