No-fail vanilla cupcake recipe
Makes: 12 cupcakes
Cooking time: 12-14 minutes
1 1/4 cups plain flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice. Add vinegar to the milk, then set aside for 5 minutes before using)
Preheat the oven to 180C.
In a medium bowl, add cake flour, baking powder, baking soda and salt. Mix together with a whisk, and set aside.
In the bowl of an electric mixer, add eggs and mix for 10-20 seconds. Add sugar, and continue to mix at medium speed for about 30 seconds. Add vanilla and oil, and then mix again.
Reduce mixer speed to low, and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour, and the rest of the milk. Mix until just combined. Scrape any excess flour away from the side of the bowl.
The batter will be thin. Pour the batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
Bake cupcakes in a preheated oven for 12-14 minutes.
Cool in the muffin tin for 1-2 minutes, then remove the cupcakes from the pan (carefully), and finish cooling on a wire rack. Ice/decorate as desired.
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