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Vanilla Cupcakes
Moist Vanilla Cupcakes leave time for cooling if they will be frosted would be better to have two trays, 6 at a time is very slow a small bowl is fine, 1/2 recipe would be better Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Yield: 24-26 Cupcakes 2 1/2 cups (325g) all purpose flour 375g 2 cups (414g) sugar 420g 3 tsp baking powder 1 tsp salt 1 cup (240ml) milk 265g 1/2 cup (120ml) vegetable oil 75g 1 tbsp vanilla extract 19g 2 large eggs 1 cup (240ml) water INSTRUCTIONS 1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners. was not hot enough, tried 190° maybe becauqe silicon cups 2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside. 3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine. 4. Add the wet ingredients to the dry ingredients and beat until well combined. 5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin. 6. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs. 7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. NOTES If you’d prefer a more traditional vanilla cupcake that uses butter instead of oil, and the creaming method, try out these Favorite Vanilla Cupcakes. https://www.lifeloveandsugar.com/2017/08/30/favorite-vanilla-cupcakes/ https://www.lifeloveandsugar.com/moist-vanilla-cupcakes/