Tutti Fruity Vanilla Cup Cakes Recipe Easy I How To Make Moist Sponge Vaniila Cup Cakes

Tutti Fruity Vanilla Cup Cakes Recipe Easy I How To Make Moist Sponge Vaniila Cup Cakes Vanilla Cupcakes Recipe | How to make MOIST Vanilla Cupcakes | Sponge cupcake recipe | Easy Cupcake Recipe | Butter Cupcakes Perfect Vanilla Cupcakes Recipe with a soft spongy texture that stays soft and moist even after days. This is a fail proof easy to follow recipe to get perfectly shaped cupcakes everytime with a soft moist tender buttery crumb. 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 1 Cup | 125g All Purpose Flour 1 Tsp | 5g Baking powder ( measure in gms recommended) 1/4 Tsp Salt 1/2 Cup | 125g Unsalted Butter, at room temperature 1/2 Cup | 125g Sugar 125g | 2 Large Eggs, at room temp (measure without shells) 1 1/2 Tsp Vanilla Essence 2 Tbsp Milk , full fat (at room temp) Above Recipe makes 12 Standard sized Cupcakes. 𝗠𝗘𝗧𝗛𝗢𝗗 🧁 Measure the butter, sugar, eggs, flour and baking powder using a weighing scale to get perfect results. If you don't own a weighing scale, fluff & scoop out the flour in the cup using a spoon instead of directly taking the flour with the cup. 🧁 Beat the butter on medium speed till smooth for a few seconds. Pulse the whole sugar in the blender. Beat the sugar with the butter on medium speed for 1-2 mins till color changes to white. 🧁 Add the eggs one at a time, mixing each egg till fully incorporated around 15-20secs. Add the Vanilla Essence. Beat on medium speed till nice and fluffy. 🧁 Place a Sieve on top, add the All purpose flour, Baking powder & Salt. Sift the dry ingredients in three batches and mix on low speed till just incorporated. Do not over mix. 🧁 Add the milk, fold it in the batter gently. Do not over mix. Overmixing results in dense cupcakes. 🧁 Use an IceCream Scoop or a small ladle to pour into the liners. Do not fill more than 2/3. This recipe will make 12 Standard sized Cupcakes. 🧁 Bake @180C in a preheated oven for 22-25 mins or till a toothpick inserted comes out clean. It took 22 mins for me. Allow to cool in a cooling rack. Tips: To get accurate results everytime i do recommend weighing all the ingredients specially the butter, sugar, eggs and the dry ingredients in gms using a kitchen weighing scale rather than by cups or teaspoons. Measure your eggs first without the shells, use the same weight of butter, sugar and flour to get perfect results everytime. If your eggs are small then you can add some egg white from another egg to weigh 125g total without shells. Butter should be at room temperature to get perfect soft texture.