We made cupcakes/muffins this evening; well because the husband wanted something to snack on and I had way too much flour from our trip down south. So to make use of it and the many kitchen gadgets I own, we did some late night baking.
It actually came out quiet well, usually I find that when I do bake – it all turns out a little tough or dry or just not as the serving suggestion picture. So I don’t bake often. But this recipe I’ve used has been turning out perfect every time and I think it’s because of the method. To be honest, I prefer to have those recipes that dump in the whole thing in one go – but you have to be patient with this one to get that “fluffyness”, otherwise it gets too tough.
The original supposedly makes 24 (1/3 cup) muffins – but mine ended up making 18. Don’t know what happened to the other 6….. but there you go.
Cooking time is 20 mins per batch of 12 and using a fan-forced oven – middle shelf.
I also used a 12 muffin tin tray that fills 80ml (1/3cup) per muffin cup.
250g butter, softened
2 cups caster sugar
1tsp vanilla essence
3 cups plain flour
2tsp baking powder
1 cup milk
- Preheat the oven to 180°C fan forced. Line 18 80ml (1/3cup) muffin pan with paper cases
- Using a food processor; blend the butter, sugar and vanilla until pale and creamy. Add the eggs, 1 at a time – making sure that it is all incorporated before you add the next egg.
- Once fully incorporated; transfer the mixture into a clean bowl. This is your wet mixture.
- In a different clean bowl; measure out your flour and baking powder. Slowly add these dry ingredients to your wet mixture, while alternating with the milk, and using a wooden spoon or spatula fold these ingredients together. Don’t over mix.
- Divide the mixture into the prepared muffin pans and bake each batch for 20 minutes or until the a skewer inserted into the center comes out clean. Transfer to a wire rack to cool completely.
Hope you get to all try this recipe! If you have leave us a comment in the box below and tell us how you went. Have fun!