Name: Fluffy Vanilla Cupcakes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 حصص
Cuisine: International
Ingredients: 0.5 cup fine white flour; 0.25 cup white sugar; 50 g unsalted butter; 1 piece egg; 2 tbsp milk; 0.5 tsp baking powder; 0.5 tsp liquid vanilla extract; 1 pinch salt

Instructions

Preparing the Oven and Liners

Preheat the oven to 180°C (350°F), and line a cupcake tin with four paper liners.
Creaming Butter and Sugar

In a deep bowl, beat the softened butter and sugar using an electric or hand mixer until the texture becomes creamy and light in color. · 2 min
Adding Egg and Vanilla

Add the egg and vanilla extract to the mixture, and beat thoroughly until the egg is completely incorporated. · 1 min
Combining Dry and Liquid Ingredients

Sift the flour with the baking powder and salt, then add the dry ingredients alternately with the milk to the bowl, gently folding with a spatula just until the flour disappears, without overmixing.
Portioning the Batter

Distribute the batter evenly among the four liners, filling each about two-thirds full to leave room for rising.
Baking

Bake on the center rack of the oven for 15 to 18 minutes until fully baked and the tops are golden, testing doneness with a wooden toothpick. · 18 min
Cooling and Serving

Remove the tin from the oven and let the cupcakes cool for 5 minutes, then transfer them to a wire rack to cool completely before decorating or serving. · 5 min

Nutrition / serving

210

cal

3.2

protein g

carbs g

11.5

fat g

Chef's tips

Ensure that the butter and eggs are at room temperature before starting to prevent the batter from curdling, and avoid overmixing after adding the flour to maintain a soft, spongy texture.