Dessert Vanilla Cupcake |Soft Butter Sponge Cupcake| Fluffy Vanilla Cupcake Recipe
sugar 130g (2/3 of a cup)
salt 1/4 tsp if you use unsalted butter
butter 150g (2/3 of a cup) (I’ve used salted)
vanilla 1&1/2 tsp
egg 143g (3 eggs)
baking powder 3g (1tsp)
baking soda 1g (1/2 tsp)
Precautions by #OMGProductions:
* This recipe doesn’t have any liquid so be careful not to over bake. Over baking makes cake dry.
*check the cake at 15 mins if it’s done or not.
*stop baking when you see a few crumbs still stick to the toothpick when inserted in the middle of the cake.
* you must beat the butter and sugar until fluffy and pale in color. This is what gives the fluffy texture.
Preheat the oven.
*first bake at 160°c for 17mins has then increase the temperature to 180°C and bake for 3mins more to brown the top.(Temperature could be little different oven to oven, you know your oven better)