DirectionsStep1Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.Step2Place cupcake liners in a standard muffin tin. (Note 9)Step3Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.Step4Heat Milk-Butter: Place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter. Do not let milk bubble and boil (foam ok). Cover and leave in microwave to keep very warm (stove: cove…Step5Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.Step6Add sugar: With the beater still going, pour the sugar in over 30 seconds.Step7Beat until tripled: Beat eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.Step8Add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Stop beating, add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Spe…Step9Temper milk: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can …Step10Slowly add milk: With the beater on Speed 1, pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.Step11Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.Step12Fill muffin tin: Pour batter into muffin tin, filling 2/3 of the way up. Do not fill more (causes flat / sunken surfaces). Easiest to use a standard ice cream scoop with lever.Step13Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.Step14Remove from oven. Cool just 2 minutes then use a fork to help remove and place on cooling rack. Cool completely before icing with frosting of choice (Note 11 for ideas), or cream and fresh berries or jamIngredientsIngredients1 cupAll Purpose Flour (plain/cake flour OK too, Note 1)1 ¼ teaspoonsBaking Powder (NOT baking soda, Note 2)0.12 teaspoonSalt2 Large Eggs (50 - 55g/2 oz each, at room temp, Note 3)¾ cupSuperfine Sugar (caster/granulated/regular ok too, Note 4)60 gramsUnsalted Butter (cut into 1.5cm/1/2" cubes)½ cupMilk (full fat, Note 5)2 teaspoonsVanilla Extract (the best you can afford, Note 6)1 ½ teaspoonsCanola Oil (or vegetable, Note 7)See moreNutritionalNutritional143 Calories5 gTotal Fat38 mgCholesterol21 gCarbohydrate40 mgSodium2 gProteinFrom recipetineats.comRecipeDirectionsIngredientsNutritionalExplore furtherSuper Moist Chocolate Cupcakes - Sally's Baking Addictionsallysbakingaddiction.comThe Best Homemade Cupcakes - Allrecipesallrecipes.comMary Berry’s vanilla cupcakes: Best vanilla cupcake recipe …redonline.co.ukThe Best Vanilla Cake I've Ever Had - Sally's Baking Addictionsallysbakingaddiction.comPerfect Vanilla Cupcakes - The Baker Chickthebakerchick.comRecommended to you based on what's popular • Feedback
Low-Fat Vanilla Cupcakes
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WEB1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners. 2. Add the flour, sugar, baking powder and salt to a large mixer bowl …
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WEBMar 18, 2024 · To start, gather all the ingredients you’ll need, preheat your oven to 350°F (175°C), and line a muffin tin with cupcake liners.. Next, add flour, baking powder, and …
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WEBOct 19, 2022 · Set aside. Combine flour, baking powder, baking soda, and salt in a medium mixing bowl and whisk until combined. In a large bowl with an electric mixer on medium …
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WEBFeb 26, 2021 · Step 2- Make the batter. In a large mixing bowl or bowl of a stand mixer, combine the dry ingredients. Add the wet ingredients and mix until a thick batter forms. …
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