A very simple and basic vanilla cupcake recipe. This particular recipe is from food.com. I actually didn’t have any flour in the house (WTF MARIA?!) but had Cake Flour, which we use to make Char Siu Baos (BBQ Pork Buns). This type of flour is lower in protein and produced more of a sponge-like cupcake. It was actually quite delicious.
2 cups flour
1⁄2 teaspoon salt
2 teaspoons baking powder
1⁄2 cup butter, softened
3⁄4 cup sugar (if you like your cupcakes very sweet, add a little more.)
1 cup milk
1 teaspoon vanilla essence (optional)
Chelsea pink berry flavoured icing
Hundreds & Thousands
Preheat oven to 170c; line muffin cups with papers.
Cream butter and sugar till light and fluffy. beat in eggs one at a time.
Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
Divide evenly among pans and bake for 18 minutes. let cool in pans.
For the icing, follow the instructions on the packet. Pour the hundreds & thousands into a bowl. As you ice each cupcake, dip the icing into the hundreds & thousands.