Cupcake Recipe ( Vanilla) Based On A Pound Cake Formula

• 220 g butter
• 220 g caster sugar
• 1 tsp. vanilla bean extract
• 220 g eggs ( about 4 eggs)
• 220 g self-raising flour
• 80 g milk

1. Preheat oven to 180.
2. Get your cupcake liners in their trays
3. Crack your eggs into a bowl or small jug
4. Weigh the butter and sugar into the TM bowl and mix on speed 6 for 20 seconds. Using a spatula, clean down the sides and give the mix a stir at the base of the TM bowl to incorporate any larger lumps. Pop the lid back on and give it another mix on speed 6 for 20 seconds.
5. Turn the blades back on to speed 4 and drop the eggs through lid one at a time giving them about 10 seconds between each addition. The mix may look curdled at this stage but don't worry it's all to do with the egg butter mix ratio.
6. Weigh in the flour and milk and mix for 20 seconds on speed 4 to completely combine. You may need to scrape down and mix another 5 seconds.
7. Add your mix into a piping bag and pipe your cupcakes into the papers for consistency, Oh and piping practice. Hehehee Or you can use a spoon or ice-cream scoop.
8. If you want high rise cupcake, bake them at 180c if you want flatter cupcakes bake them at 160c. When I make a cupcake that I am going to mound up with buttercream I will cook them at 180 although something like this little button cupcake needs a flat surface.
9. Bake cupcakes in the pre-heated oven for 20 minutes, or till cooked through. Leave in the tray for 5 minutes then transfer to a wire rack to cool.

butter, caster sugar, vanilla bean, eggs, flour, milk

Taken from www.epicurious.com/recipes/member/views/cupcake-recipe-vanilla-based-on-a-pound-cake-formula-52300981 (may not work)