Moist Vanilla Cupcakes

    Moist Vanilla Cupcakes


    205 people made this

    These easy cupcakes are the perfect flavour for any of your favourite icings, so have fun. The secret to keeping them moist is the addition of an extra egg yolk.

    Serves: 12 

    • 1 1/4 cups (155g) plain flour
    • 3/4 teaspoon bicarb soda
    • 1 pinch salt
    • 70g butter, cut into pieces
    • 2/3 cup (170ml) milk
    • 1 cup (200g) white sugar
    • 2 eggs
    • 1 egg yolk
    • 1 teaspoon vanilla essence

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat an oven to 180 degrees C. Line a standard muffin tin with 12 baking cups. Combine flour, bicarb soda and salt in a bowl; set aside.
    2. Heat the butter and milk in a small saucepan over low heat until the butter has melted. Beat the sugar, eggs, egg yolk and vanilla with an electric mixer in a large bowl until it has thickened slightly and is lighter in colour. Gradually beat in the flour mixture on low speed until just incorporated. Slowly pour in the hot milk, beating until just combined.
    3. Divide batter evenly between baking cups. Bake until toothpick inserted into centre comes out clean, about 20 minutes. Cool cupcakes in tin for 10 minutes. Transfer cupcakes to a cooling rack to cool completely.

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