Preheat the oven to 190c. Mix flour, baking powder & salt in a bowl.
On a separate bowl mix together the milk & eggs.
Beat the softened butter and sugar until light & fluffy then add in vanilla essence.
Once vanilla essence us incorporated, mix in 1/3 of the flour.
Then pour in 1/3 of the wet mixture. Alternate the flour and milk mixture, finally end it with the milk mixture.
You should then have a smooth batter like this.
Divide batter into the cupcake cup. I used an ice-cream scoop to fill the cups.
Once the batter is divided, you can then bake the cupcake for 18-20 minutes.
Cupcakes should turn out nice and golden brown. Stay tuned for part 2: The Soaking Syrup & Frosting!
- 80.0g Butter
- 280.0g Caster sugar
- 240.0g Plain flour
- 1/4tsp Salt
- 1.0Tbsp Baking powder
- 2.0 Large eggs
- 240.0ml Whole milk
- 1/2tsp Vanilla essence
Kuala Lumpur, Malaysia