Easy Vanilla Cupcakes Recipe // best ever

 

Hello? This is Joon.

Today, i introduce vanilla cupcakes that anyone can make without fail.

It's fluffy and soft like down and not too sweet. 

These cupcakes are somewhere between a sponge cake and a pound cake in texture.

Look at the cross section of the cupcake. It's soft and fluffy.

You do not need to beat the eggs to stiff peaks. 

Just a slightly thicker consistency is sufficient.

It couldn't get any better than using your favorite cream for cupcakes.

I made Christmas cupcakes with these vanilla cupcakes. 

Meet 12 Christmas Cupcakes.

You will also love Oreo Chocolate Cupcakes.

So let's start.

[Ingredients] 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup= 240 ml * Ideal results are obtained when using metric measurements. * About 7 cupcakes. * My mold cup is 55 mm in diameter X 45 mm in height. 2 eggs(room temperature) 120 g(1/2 cup + 2 Tbsp) granulated sugar 120 g( 1 cup) all purpose flour 4 g(1 tsp) baking powder 1/4 tsp salt 80 g(1/3 cup) unsalted butter 60 ml (1/4 cup)milk 2 tsp vanilla extract

**Cupcakes can keep for 1 week in the refrigerator and 2 months in the freezer.

[How to make it]

1. Start by preheating the oven to 350°F.

2. Beat the eggs at room temperature at high speed for about 5 minutes to make them pale and thick.

3. Sift flour, baking powder, and salt into the egg and mix.

4. Add milk to butter and melt hot in a microwave oven. It should be hot, around 120°F.

4. Add 2 scoops of dough and vanilla extract to the butter mixture, mix well, and mix thoroughly in the batter.

Please proceed quickly from now on.

5. Fill only 2/3 of the mold. I got about 7 cupcakes.

6. Bake for about 22 minutes in an oven preheated to 350 °F. (180 Celsius).

7. As soon as you take it out of the oven, shock the cupcake a few times, transfer it to the cooling tray and cool it completely.

Store in an airtight container at room temperature overnight for the best cupcakes.

Top with your favorite cream.

#cupcakes recipes #how to make vanilla cupcakes