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Prep Time: 17 Minutes Cook Time: 0 Minutes |
Ready In: 17 Minutes Servings: 30 |
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Cupcakes Ingredients:
200 g cake flour |
150 g plain flour |
200 g sugar |
15 g baking powder |
1/2 teaspoon salt |
230 g unsalted butter, cut into 1-cm cubes |
4 large eggs |
235 ml buttermilk |
1 teaspoon vanilla extract |
Directions:
1. reheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter.
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