5 Steps For Perfect Vanilla Cupcakes
1 1/4 cup all-purpose flour (160 grams)
1 cup sugar (200 grams)
1 1/2 tsp baking powder (6 grams)
1/2 tsp salt (3 grams)
1 cup buttermilk (240 grams)
2 tbsp unsalted butter at room temperature (28 grams)
2 tbsp vegetable oil (28 grams)
1 vanilla bean
1 large egg, room temp (57 grams)
-Pre-heat your oven to 180 degrees C
-Combine all the dry ingredients in a bowl (flour, baking powder, salt)
-In a separate large bowl, mix the butter, oil and sugar together until everything is well combined.
-Add the egg and continue mixing until it is well combined.
-Using a sharp knife, split the vanilla bean in half to open it, and run the back of the knife through the middle of the bean to collect all the seeds. Mix them in the bowl.
-Add one third of the dry ingredients to the bowl and mix to combine, then add half the buttermilk and mix it thoroughly. Keep adding the dry ingredients and buttermilk, finishing with the dry mixture. Whisk thoroughly to combine everything while being careful not to over mix so the cupcakes remain nice and moist.
-Fill your cupcake liner with the batter 3/4 of the way. Do not overfill or you won't have smooth flat tops.
-Bake in your pre-heated for 18-20 minutes. Take out when a toothpick inserted in the center comes out clean.
-Leave out to cool down on a wire wrack for around 30 minutes before decorating.