Vanilla Cupcakes

160 grams or 1¼ cups Plain flour

96 grams or ¾ cup of sugar

113 grams of unsalted butter, softened

2 eggs

2 teaspoons vanilla extract

125 ml or 4 fl ozs of milk

1½ teaspoons baking powder

¼ teaspoon salt

Instructions: for Vanilla Cupcakes

Preheat your oven to 350°F (175°C) 180°C Fan. Line your cupcake tin with paper cases.

In a bowl, whisk together a 160 grams or 1¼ cups Plain flour, 1½ teaspoons baking powder, and ¼ teaspoon salt.

In another bowl, beat the 96 grams or ¾ cup of sugar

113 grams of unsalted butter, softened until light and fluffy—about 5–8 minutes or it goes from a yellow to almost white colour.

1 egg, beating well then 1 more egg beating well. Stir in the 2 teaspoons vanilla extract.

Then add half the flour about 80 grams to mixture, then half the milk about 60 ml. Stir. Then Repeat with remainder.

Mix just until smooth—don’t overdo it!

Divide batter evenly between the 12 cups—about ¾ full each.

Bake for 18–22 minutes, or until a toothpick comes out clean.

Let cool completely before frosting.