Vanilla Cupcakes

If you know me, you'd know that cupcakes are my downfall. I cannot bake a good cupcake to save my life. I don't know what happens. They usually come out dry or dense or greasy or tough or rubbery. Never light and fluffy. But if you know me well, you know how much I love baking and that failing at making something just makes me more determined to be good at it.


I don't think these are the EUREKA vanilla cupcakes I've been yearning for yet. They are however a mile ahead of the rubbery vanilla cupcakes I used to make. They are really soft but not as fluffy as I wished they would be. Still, good cupcakes!

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I frosted the cupcakes with a milk chocolate buttercream. I didn't like the icing that much and found it too sweet so I won't include the recipe here anymore. You can use buttercream or meringues to ice these cupcakes. I topped them with sprinkles and strawberries.

VANILLA CUPCAKES
Yield: 24 cupcakes

Ingredients
375g (1.5sticks) butter
250g sugar
100g (2pcs.) eggs
6g vanilla extract
2g salt
5g baking powder
250g all-purpose flour
325g milk

Procedure
1. Preheat oven to 350F.
2. Combine the flour, baking powder, and salt in a bowl. Set aside.
3. Cream butter and sugar until light and fluffy.
4. Add eggs and vanilla in stages, mixing until well-incorporated. --- I usually crack open the eggs in a small bowl and add the vanilla in it. Don't rush this process. Wait until the first egg is well-incorporated before adding the next one.
5. Add flour mixture and milk alternately. --- Start and end with the dry ingredients: flour-milk-flour-milk-flour. Do not overmix!
6. Scoop unto lined muffin pan.
7. Bake for 10-15 minutes until toothpick inserted in the center comes out clean.
8. Cool.
9. Frost.
10. Store in airtight container. --- You can refrigerate them but take them out at least 20 mins. before serving as they will be tough straight out of the chiller.