Super Homemade Cupcakes

Super Homemade Cupcakes

These vanilla cupcakes, which have a professional bakery-style crumb and stay flawlessly moist for 4 whole days—unheard of for cupcakes—are made with the batter from my beloved vanilla cake.

Ingredients For Super Homemade Muffin

Let’s gather the ingredients you’ll need before we get started:

  1. 185 gram mes or 6.5 ounces or 1 1/3 cups of all-purpose flour
  2. One tsp baking powder
  3. 1/4 tsp salt
  4. Half a cup (one stick/115 gram mes) of melted butter
  5. One cup of granulated sugar (200 gram mes or seven ounces)
  6. Two big eggs that are room temperature
  7. One-tsp pure vanilla extract
  8. 120 ml or 1/2 cup whole milk

Directions For Super Homemade Muffin

  1. Before beginning the batter, preheat the oven to 180°C/350°F (160°C fan) for 20 minutes (Note 8). Position the shelf in the centre of the oven.
  2. Line a regular muffin tray with cupcake liners.
  3. Whisk Dry: In a sizeable bowl, whisk together flour, baking powder, and salt. Put aside.
  4. Heat Milk-Butter: To melt butter, put milk and butter in a heatproof jug and microwave for two minutes on high. Milk should not boil or bubble (foam ok). To keep extremely warm, cover and place in the microwave (or, for a stove, cover with a lid and set on an off stove.
  5. Beat the eggs: Using a handheld beater set to speed 6, beat eggs for 30 seconds in a different glass dish that should preferably have a sturdy base.
  6. Add sugar: Pour the sugar in during a 30-second period while the beater is still running.
    Beat three times. Beat eggs on speed 8 for 6 minutes, or until they are practically pure white and tripled in volume.
  7. Add flour: After the egg is whipped, sprinkle on one-third of the flour and beat for five seconds on Speed 1. Put half of the remaining flour in, stop beating, and mix for five seconds on Speed 1. After adding the remaining flour, mix for 5 to 10 seconds on Speed 1 to ensure the flour is just combined. As soon as the flour is invisible stop.
  8. Temper milk: Fill the flour basin with oil, vanilla, and heated milk. Pour approximately 3/4 cups of the egg batter—you don’t have to measure exactly—into the heated milk. Mix with a whisk until smooth; feel free to whisk vigorously. will have a frothy appearance.
    Add milk gradually: Pour the milk mixture into the egg batter during a 15-second period while the beater is running at Speed 1. Then, switch the beater off.
    Final mix and scrape: Scrape down the bowl’s base and sides. After 10 seconds of beating on Speed 1, the batter ought to be smooth and pour able.


Muffin tin filling: Fill muffin tin two thirds of the way with batter. Keep the fill level down to avoid sunken or level surfaces. A conventional ice cream scoop with a lever is the easiest to use.
Bake for 22 minutes, or until toothpick inserted in centre comes out clean and golden.

Take out of the oven. After just two minutes of chilling, remove with a fork and set on a cooling rack. Let it cool fully before decorating with your preferred frosting (see to Note 11 for suggestions), cream, and fresh berries or jam.


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