Crabapple Bakery's Vanilla Cupcakes
Keeps 2 days
Freezes 2 months
2 3/4 cups plain flour
2 teaspoons baking powder
200g softened unsalted butter
1 3/4 caster sugar
1 tablespoon vanilla extract
1 cup milk
Preheat oven to 170. Line two 12 hole muffin trays with cupcake papers.
Sift together the flour and baking powder. In a separate bowl, cream the butter for 1-2 minutes. Add the caster sugar a third at a time, beating for 2 minutes are each addition. After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved. Add eggs one at a time, beating for 1 minute after each addition or until mixture is light and fluffy. Add the vanilla extract and beat until combined.
Add a third of the flour to the creamed mixture and beat on a low speed until combined. Add half of the milk and beat until combined. Repeat this process. Add the remaining third of the flour and beat until thoroughly combined; do not over beat as this will toughen the mixture.
Spoon mixture into cupcake papers, filling each about three-quarters full. Bake for 18-20 minutes or until a fine skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.