These are hands down the best cupcakes I know. Make sure that all the ingredients are at room temperature: take eggs, buttermilk and butter out of the fridge 1 hour before you start baking.
8 people made this
Makes: 12 cupcakes
60g plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
90g unsalted butter, at room temperature
130g caster sugar
1 1/2 teaspoons vanilla sugar
2 small eggs, at room temperature
1 egg yolk, at room temperature
130ml buttermilk, at room temperature
3/4 teaspoon vanilla extract
icing of our choice
Method Prep:35min › Cook:20min › Ready in:55min
Preheat oven to 175 C / Gas 3-4. Grease a muffin tray or line with paper cases.
In a large bowl sift cornflour, plain flour, baking powder, baking soda and salt. Mix well.
In a seperate bowl cream butter, caster and vanilla sugar and add one egg at the time stirring until combined after each addition. Stir in egg yolk. Add flour mixture and buttermilk in alternating batches and stir until just combined. Mix in vanilla extract.
Fill prepared muffin tin 2/3 with mixture. Bake for about 20 minutes. After 10 minutes, turn the muffin tin around so they bake evenly. Bake until a tooth pick inserted in the centre of a cupcake comes out clean.
Take cupcakes out of the oven and let cool down in the muffin tins for 10 minutes. After that, take them out and let cool completely on a cooling rack.