Classic Vanilla Cupcakes
There is a significant difference between a sponge that collapses and one that stands tall. The secret lies in room temperature ingredients and the patience to let the butter and sugar become truly aerated.
Temperature is your primary ingredient.
If your butter is cold, it won't cream properly; if it is melted, the cupcakes will be greasy. Take the butter and eggs out of the refrigerator an hour before you begin.
- 12-cup muffin tin
- Paper liners
- Stand mixer or hand beater
- Whisk
- Rubber spatula
What goes in.
- 1 1/2 cupsall-purpose flour
- 1 cupgranulated sugar
- 1 1/2 tspbaking powder
- 1/2 cupunsalted butter, softened
- 2large eggs, room temperature
- 1/2 cupwhole milk
- 2 tspvanilla extract
- 1/4 tspfine sea salt
Aerating the Fat
Beat the butter and sugar on medium-high speed for at least three minutes. You are looking for a texture that is light, fluffy, and visibly paler than when you started.
The method.
Prep
Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
Dry mix
Whisk the flour, baking powder, and salt in a bowl to ensure the leavening is evenly distributed.
Cream
Beat the butter and sugar until the mixture is airy. Add the eggs one at a time, beating thoroughly after each addition to prevent the emulsion from breaking.
Combine
Add half the flour mixture, then all the milk and vanilla. Finish with the remaining flour. Do not over-mix; stop as soon as the last streak of flour disappears.
Bake
Fill liners two-thirds full. Bake for 18-20 minutes. A toothpick inserted into the center should come out clean.
Other turns to take.
Lemon Zest
Add the zest of one lemon to the sugar before creaming to infuse the citrus oils into the fat.
Almond
Substitute half the vanilla extract with pure almond extract.
When it doesn't go to plan.
Scrape the sides of your bowl down at every stage to ensure no butter patches remain.
Place the tin in the center rack of the oven for the most even heat distribution.
Wait until the cupcakes are completely cool on a wire rack before applying any frosting.
The ones that keep coming up.
Why did my cupcakes sink in the middle?
Usually because the oven door was opened too early or the batter was over-mixed, which causes them to rise rapidly and then collapse.
Can I use cold eggs?
Avoid it. Cold eggs can cause the creamed butter to seize and turn lumpy, resulting in a dense cake.
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