Vanilla Cupcake 2

Vanilla Cupcake 2
Vanilla Cupcake 2 is very different from the first recipe.This recipe has more of a rich taste and thicker crumb. Personally I use this recipe for the more special occasion, simply because of the texture but both cupcake recipe are perfect for any occasion. Using butter rather then oil is what gives this cupcake that rich buttery flavor rather then the light texture from Vanilla Cupcake 1   but definitely worth trying both and seeing which one you prefer.
This recipe is from Mongolia Bakery the link is a video which demonstrates the method behind this cupcake

Ingredients 

Full Batch - 24 cupcakes 

-1 and 1/2 cups Self-Rising Flour 

-1 and 1/4 cups Plain Flour

-1 cup Unsalted Butter at room temp. ( 250 g)

-2 cups Caster Sugar 

- 4 Large Eggs at room temp 

-1 cup Milk 

-2 teaspoon of Vanilla Extract 

Half Batch -12 cupcakes 

-3/4 cup Self Rising Flour 

-1/2 cup and 2 tbs Plain Flour

-1/2 cup Unsalted Butter at room temp (125 g)

-1 cup Caster Sugar 

-2 Large Eggs at room temp

1/2 cup Milk

1 teaspoon Vanilla Extract 

Method 

1. Preheat the oven to 180C or 160C fan forced and line cupcake pan with cupcake liners  
2. Using a stand mixer,place all dry ingredients in the bowl fitted with a paddle attachment.
3.  Steadily add the butter to the dry ingredients, you want the mixture to have the consistency of sand
4. Whisk the eggs and add half to the mixture 
5. Combine the milk and vanilla to the other half the eggs and add the wet ingredient to the bowl
6. Mix only until the dry ingredients are incorporated ,then stop the mixer (about 2 minutes until fluffy) Otherwise you risk over mixing causing a doughy unpleasant cupcake.
7. Place batter in the cupcake pans and bake for 20-25 minutes or until it springs back at touch.
8. Cool in the pan for 5 mins and then completely on a wire rack 
9. Decorate with whatever icing desired.