Vanilla Cupcakes - stays moist 4 days!!

Recipe video above. Your search for the perfect Vanilla Cupcakes is over! These have a professional bakery-style crumb that's way more plush and velvety than typical recipes. And very importantly, these stay perfectly fresh for 4 days - unheard of!While for Vanilla Cake, I prefer using a standmixer, for these cupcakes, I find it's easier to use a handheld beater - see notes for why.Metric - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. See Notes for four key things to guarantee success.

👥 12 Servings⏱️ Prep & Cook: 42 min⏳ Prep: 20 min🔥 Cook: 22 min👤 Nagi📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●bowl
●whisk
●stove
●microwave

📝 Preparation Steps

Preparation:

Preheat 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.

Place cupcake liners in a standard muffin tin. (Note 9)

Cupcake Batter:

Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.

Heat 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: cover with lid and leave on turned off stove). (Note 10)

Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for ⏱️ 30 seconds on speed 6 of a handheld beater.

large eggs (50 - 55g / 2 oz each), at room temp (Note 3)2

Add sugar: With the beater still going, pour the sugar in over ⏱️ 30 seconds.

Beat until tripled: Beat eggs for ⏱️ 6 minutes on speed 8, or until tripled in volume and almost pure white.

large eggs (50 - 55g / 2 oz each), at room temp (Note 3)2

Add 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 Speed 1 for ⏱️ 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.

Temper 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 be vigorous here. Will look foamy.

Slowly add milk: With the beater on Speed 1, pour the Milk mixture into the Egg Batter over ⏱️ 15 seconds, then turn beater off.

Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for ⏱️ 10 seconds - batter should now be smooth and pourable.

Bake:

Fill 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.

Bake ⏱️ 22 minutes or until golden and toothpick inserted into middle comes out clean.

Cool & frost:

Remove 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 jam.

Nutrition Facts

calories

143 kcal

fat Content

5 g

serving Size

1 serving

fiber Content

1 g

sugar Content

13 g

sodium Content

40 mg

protein Content

2 g

cholesterol Content

38 mg

carbohydrate Content

21 g

saturated Fat Content

3 g

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