Thursday, March 1, 2012
via Adventures Made from Scratch
(Makes a little more than 30 cupcakes)
1 3/4 cup (280g) cake flour
1 1/2 cup (200g) plain flour
1 3/4 cup (440g) sugar
1 1/2 Tbsp baking powder
3/4 tsp salt
1 cup (8oz) butter, room temparture, cut into 1 in. cubes.
4 large eggs
1 cup whole milk
2 tsp vanilla extract
Preheat oven to 325*F. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine flours, sugar, baking powder, and salt. Mix on low speed until combined. Add butter in small pieces until just coated with flour.
Add eggs one at a time.
In a large measuring jug, whisk together milk and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down the sides of the bowl before each addition. Beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating halfway through, until a
cake tester inserted in the centre comes out clean, 17-20min.
Transfer to a wire rack to cool completely before frosting.