Moist and Fluffy Vanilla Cupcakes

 

Ingredients:

125 g. plain flour (sifted)

57 g. unsalted butter (softened)

100 g. castor sugar

2 eggs

2 tsp. vanilla essence

1 1/2 tsp. baking powder (sifted)

Pinch of salt

1 tbsp. unflavoured oil

122 g. yoghurt

Methods:

1. In a mixer bowl, add butter and sugar; mix using medium speed until soft and fluffy.
2. Add in eggs, one at a time.  As you add each egg, mix for about 15 seconds before adding the next.  Once the eggs are well integrated, add in the oil, vanilla extract and yoghurt.  Blend these ingredients until they are well combined.
3. Next, gently fold in the dry ingredients: flour, baking powder and salt.  The key here is not to overmix the batter. Simply mix until the dry ingredients are moistened, and there are no lumps left behind.
4. Prep the cupcake pan with liners and generously scoop the batter into each liner, filling them about 3/4 of the way up.
5. Bake in a preheated oven of 165 degree Celsius for about 15 to 18 minutes until a light golden hue, and a skewer inserted into the center come out clean.
6. Remove from oven and allow them to cool on a wire rack.
7. Enjoy!

Ready for the oven

This recipe is adapted from 'kitchencookbook.net' with a slight adjustment to suit my baking preference.