Vanilla Cupcakes

 

Last weekend started on a boring note. We had no plans to leave the house as  hubby-dear needed to just laze around and relax for a change. Relaxation for him is reading about photography and watching MMA and sports. For me, I had to think of a way to do something nice. So, as usual, I turned to the kitchen to bake. Now, that's what I call relaxation.

My sister sent me 10 individual  cupcake baking cups. These are so much nicer than the muffin trays because there is more space utilization in the oven. Also, helps me bake just a few, instead of a whole big batch. Loved the idea and had to put these cuties to use. That's when I made my Apple-raisin-walnut muffins (click here for recipe). After that venture, these babies were put away and only now did I think of them again.

So, my weekend relaxation resulted in vanilla cupcakes. They were moist and delicious and this brought hubby's resting phase to a halt as he got busy.............. really busy, munching on these moist cupcakes..............non stop.

 

Ingredients: (makes about 12 cupcakes)

• 1-1/2 cup sifted cake flour
• 1-1/2 tspn baking powder
• 1/4 tspn salt
• 1/2 cup or 1 stick unsalted butter, softened
• 1 cup(s) sugar
• 2 large eggs, room temperature
• 1/2 teaspoon(s) vanilla extract
• 1/2 cup(s) whole milk

Directions:

• Preheat the oven to 180°C or 350°F.
• Line a cupcake tray or cups with liners.
• In a bowl, mix together flour, baking powder and salt. 
• Beat the butter until creamy. Add the sugar and beat well for about 5 minutes, scraping the bowl when needed (batter should be nearly white and fluffy). 
• Add eggs, one at a time, beating well after each addition.
• Add vanilla and mix. 
• Now, alternately, add the flour mixture and milk, starting and ending with flour until just mixed.
• Divide the batter into the cupcake liners until 2/3 full (I used an ice cream scoop which was the perfect amount to fill 1 cupcake). Bake for 20-25 mins, until a toothpick inserted comes out just clean.
• Cool for 5-10 minutes on a rack.