- 10
Ingredients
- 10 Recipe (Makes 10 cupcakes)
- Same instructions
- 215 215g 215g flour
- 1 1/2 1 1/2 1/2 tsp baking powder
- 132 132g 132g sugar
- 170 170ml 170ml milk
- 65 65ml 65ml oil
- 60 60g 60g butter
- 1 1tbsp 1tbsp yogurt
- 1 1 1 egg
- 1/2 1/2 1/2 tsp vanilla extract or vanilla bean paste.
Preparation
Step 1
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil and vanilla bean paste OR extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
Fit the end of a piping bag with a Wilton 1M tip and frost in a swirl.