Vanilla Cupcakes

This post is sponsored by Liv butter.

I've been wanting to bake a nice vanilla flavoured cupcakes for a long time. Earlier this year, at my cousin's baby's first month celebration, I was asked to make chocolate cupcakes for his guests, and I did. My aunty tried the chocolate cupcake and said it was nice. However, she commented that she preferred vanilla taste. I promised her I'll try to bake a good vanilla cupcake next time for her.

Then came the opportunity. My dad invited his relatives to his place for a gathering. He usually do this once a year. I knew my aunty will be there. So I kept my promise. I tried Little Teochew's Vanilla Cupcakes. It was moist and crumbly, something that I like in a cupcake. My aunty liked it and commented that at least the butter taste wasn't prominent.

Recipe for Magnolia Vanilla Cupcakes, adapted from The Little Teochew.
Makes approx. 36 mini cupcakes

Ingredients:

85g Self-raising flour
70g Plain flour
113g Unsalted Liv butter, softened
130g caster sugar
2 large eggs, at room temperature
122g Whole milk
1/2 tsp pure vanilla extract (or vanilla bean for even more intensity)

Method:

1. Preheat oven to 170°C.
2. Line muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.
5. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
6. Carefully spoon the batter into the cupcake liners, filling them about 2/3 full.
7. Bake for 18 minutes, or when the top turns golden brown.
8. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.