Haha. Right. I’m on cupcake-high this weekend. It’s pretty crazy. There’s 24 normal sized ones and 110 mini cupcakes. Ho Ho Ho. Obviously they’re not for just ME.
So, back to basic. A good vanilla cupcake is quite nostalgic since cupcakes are the ‘in’ thing now. So, then I decided to try out some recipe for a vanilla cupcake. and I’m glad I did. 
I went utensil shopping yesterday and found some stuffs (eg, the cup in the pic) It looks pretty nice and clean. But I would prefer the normal ones because this one is a pain to eat in. I mean, how do you eat the cupcake if you can’t tear the paper? Or is there a hidden trick behind. hhmm. Oh I found the hidden trick Also I find the cupcakes rise more even in the normal papercups as per this one. OK, maybe I overfilled them 
Vanilla cupcakes recipe
(makes about 2 dozen)
1 1/2 cups Self Raising Flour
1 1/4 cups All Purpose Flour
200g unsalted butter
1 1/2 cups sugar
4 large eggs
3/4 cup milk
1 tsp vanilla essence
1/8 tsp salt
Method
- Preheat oven to 180 C / 350 C. Sift dry ingredients.
- Cream butter and sugar till light and fluffy for about 5 minutes.
- Add in eggs one at a time leaving about 30 -60 seconds between each. After 4 eggs, beat further till the sugar is dissolved.
- Fold in dry ingredients alternating with liquid (milk) in 3 parts. Means you add in 1/3 flour, fold, 1/3 milk and 1/3 flour..continue..
- Fill cupcakes 3/4 full and bake for 25 minutes or till skewer comes out clean.
- If u’re doing frosting / icing, leave it to cool first.
It’s SO NICE !!! Fluffy, not too dense, light and airy but not like the sponge texture (aka dry)
So, do you get what I mean by tearing the paper apart to eat the damn cupcake? *stupid me* Hrm, and also, if you realise, there’s no topping or whatsoever on top. I’m sick of butter icing or any sorts of cupcake topping so I decided to keep it clean. (well partly cause I’m lazy :P) But it was good. enjoying just as it is.
Come back to see other flavours.
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