Vanilla Cupcakes

By angielaine

Ingredients

• (enough for 10 cupcakes)
• 1 cup all-purpose flour
• a scant 3/4 cup sugar
• 1 teaspoon baking powder (increase to 1 1/2 teaspoons for sea-level)
• a pinch of salt
• 3 tablespoons unsalted butter, at room temperature
• 1/2 cup plus 1 tablespoon of whole milk (decrease to 1/2 cup for sea-level)
• 1 large egg
• 1/4 teaspoon pure vanilla extract

Details

Adapted from hummingbirdhigh.com

Preparation

Step 1

Preheat the oven to 375 (F); for sea-level, decrease the oven temperature to 325 (F).

Put the flour, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Gradually pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla, and remaining milk together in a separate bowl for a few seconds, and then pour into the flour mixture and continue beating until just incorporated.

Scrape any unmixed ingredients from the side of the bowl with a rubber spatula and continue mixing for a couple more minutes until the batter is smooth. Do not overmix.

Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched. A skewer inserted in the center of each cupcake should come out clean.

Let the cupcakes cool slightly in the pan before turning out into a wire rack to cool completely.

When the cupcakes are cold, spoon the vanilla frosting on top and decorate accordingly.