Pic from pinterest
Calling all Coffee and cupcake fans! I came across this awesome recipe on The kitchen is my play ground!! She has lovely baking recipes, go check her out!
1 Cup flour, 3/4 cup castor sugar, 1 and half tsp baking powder, pinch of salt, 3 tbl spoon butter, 1/2 cup milk, 1 egg and tsp vanilla essence.
- Put the flour, sugar, baking powder, salt, and butter in mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half of the milk; beat until the milk is just incorporated.
- Whisk together the remaining milk (1/4 cup), egg, and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix.
- Spoon batter into muffin pan cups lined with paper cupcake liners, filling cups 1/2 full. Bake at 325 degrees for 20 – 25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan before removing cupcakes to a wire rack. Cool completely before frosting.
NOTE: This recipe makes 12 cupcakes. And it really does make 12! Fill your cups only 1/2 full, as this batter rises quite a bit. When I divided the batter between only 10 muffin cups, I had several that rose over the sides of the cups way too much. If you’re like me, you’ll feel like there’s not enough batter to stretch to 12 cupcakes … but there really is.