Vanilla Cupcake

I loveee making recipes that requires oil rather than butter but texture-wise, I prefer using butter. Butter will result in more denser texture and buttery taste *of course la*. But this kind of thing really depends on each and every individual taste. Take my mom, she loves the moistness of the cupcake so much, she ate 5!

I took the recipe here

Perfect Vanilla Cupcakes

Recipe by Glorious Treats 

Yields- 15-16 cupcakes

1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup buttermilk

(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

Directions-

* Preheat oven to 350*F.

* In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.

* In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.

* Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.  

* The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full. 

* Bake cupcakes in pre-heated oven for 12-14 minutes. 

* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

* Frost as desired when fully cool.

* Feel free to use this recipe for a cake as well.  The recipe above will work for a 6" cake.  Double the recipe for an 8" or 9" cake.

* A note about Cake Flour-  Cake Flour has a lower protein content than traditional all-purpose flour, which results in a more tender, delicate crumb in the finished product.  If you can not find or access cake flour, feel free to substitute as necessary, but your results will vary from the original recipe.  

I frost them with the leftover strawberry buttercream.

 By the way, my mom bought a new container at Yummie Bake, Bangi for RM21.90. The cupcakes looks more appealing in such space don't you think so?

 It's very spacious and it'll be very easy to keep cakes too :)