Ingredients: for 12 cupcakes
- 125 gr unsalted butter at room temperature
- 125 gr fine granulated sugar
- 2 eggs at room temperature
- 125 gr fine wheat flour
- 4 g baking powder
- 1 g baking soda
- A pinch of salt
- 1 tbsp vanilla extract
- 1 1/2 tbsp milk at room temperature
Preheat the oven to 160°C hot air.
Place 12 cupcake papers in a cupcake/muffin pan.
Place the butter, sugar and salt in a bowl of a stand mixer. (You can also use a hand mixer for this.)
Mix this together on medium speed until the butter becomes creamy (+/- 1 minute for butter that is nice and soft, it is not quite at room temperature yet, this will take a little longer).
Add the eggs 1 at a time, you can also add the vanilla and mix well on medium speed. Not too long, just until the egg is incorporated (takes a few seconds)!
Sift the flour, baking powder and baking soda and add.
Mix on medium speed for 30 seconds. No longer, otherwise the gluten in the flour will be activated and this will result in a chewy cupcake.
Add the milk and mix for another 30 seconds.
Process the batter right away! You can easily fill the molds with an ice cream scoop.
Bake the cupcakes in the oven for 18 minutes.
Let them cool on a rack.
Decorate as desired.