Vanilla Cupcake Recipe
This isn't some gimmick when I say that this is the best vanilla cupcake recipe that you would ever come across. And, do you want to know what makes me so confident to assert that? It's the simple fact that I have been using this recipe for over a decade now, and it has NEVER ever disappointed me.
Equipment
- Convection Microwave Oven
- Electric Hand Beater
- Paper Cups
Ingredients
- 1 cup All Purpose Flour With 2 tbsp of it replaced with equal amount of Cornflour
- 1/3 cup Refined Oil
- 1/3 cup Granulated Sugar
- 1 tsp Baking Powder
- ΒΌ cup Milk
- 1 tsp Vanilla Extract
- 2 Eggs
Instructions
- Take a bowl and mix all the dry ingredients together. Sieve them through and keep them aside.
- Now, in another bowl, whisk the eggs with a pinch of salt, till light and almost 3 times in its volume.
- Add oil and vanilla extract to the eggs and whisk them vigorously till light and airy.
- Now, add the dry ingredients in three parts, alternating with milk and mix gently. Once you see that the dry ingredients have incorporated nicely, stop mixing.
- Now, pour the batter in a slightly oiled and floured cups. Fill till 1/3rd of each only. Bake it at 170c for 25-30 minutes. Once you see that the cake has baked and the sides are pulling back from the edges, you know that it is done. Time may vary for every oven so please take care.
- Serve this cake as it is or drizzle it with a glaze. Or, if you are feeling fancy then you can frost it with whipped cream or cream-cheese frosting.