Classic vanilla cup cake is one of the easiest recipe. At first when I came to US, cupcake is the pilot recipe I baked in oven. I am so scared to use oven, so I couldn’t make it perfect cupcake but it was good my husband loved it & encouraged me. He is my best critic & support.
Simple tips for making perfect cupcake is the ingredients like butter, egg, yogurt / sore cream must be in room temperature. The cake batter must be not too thick or thin. If the batter get too thick don’t worry just add a little milk or water to get right consistency.
So here is the gorgeous vanilla cupcake with yogurt frosting & honey drizzled on top !!
Bon Appetite !!
All purpose flour – 1 1/2 cups (195 grams)
Granulated white sugar – 1 cup (200 grams)
Baking powder – 1 1/2 tsp
Unsalted butter – 1/2 cup (113 grams) at room temperature
Eggs – 2 large
Pure vanilla extract – 1 1/2 tsp
Sour cream / plain fresh yogurt – 1/2 cup (120 ml) room temperature
Salt – 1/4 tsp
Preheat oven to 375 degrees F (190 degrees C). Line cupcake pan with paper liners.
Sift the flour, salt and baking powder together in a bowl.
In another bowl, beat the butter and sugar with an electric mixer until light and fluffy.
Now add the eggs one by one and beat until incorporated.
Mix the vanilla extract, yogurt and beat for 2 minutes.
Now add the flour mixer (dry ingredients) to the egg mixer (in 3 addition) and gently fold by using spatula or wire whisk.
Beat until just combined; do not over mix.
Now pour ¾ of the batter on prepared cupcake liners.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 – 20 minutes.
Now transfer to a wire rack and let completely cool in the pan.
Serve and enjoy it!!!