Recipe For Vanilla Cupcake

On our menu, today is another tasty treat. It’s a Vanilla cupcake like no other. This recipe is pretty straightforward and easy, the traditional method of creaming butter and sugar was bypassed and the prep time was shorter as a result. Still, you’ll find that this vanilla cupcake is moist, flavourful, fluffy and the best you’ve ever had.

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Ingredients

2 & 1/2 Cups of All-Purpose Flour 2 Cups of Sugar 3 Teaspoons of Baking Powder 1.Teaspoon of Salt 1 Cup of Milk 1/2 Cup of Vegetable Oil 1 Tablespoon of Vanilla Extract 2 Large Eggs 1 Cup of Water

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Method Of Preparation

Preheat oven to 350°F. Line the cupcake pan with cupcake liners. Sift flour, baking powder and salt into a sizeable bowl. Whisk until well combined. Set aside for later use. In another clean, sizeable bowl, whisk the eggs, the sugar, the vegetable oil and the vanilla extract till they are well incorporated. Now,  add the dry ingredients to the wet ingredients in three batches. Add some milk alongside each batch of the flour mix. Mix till the flour starts to incorporate. When the last batch of flour mix and milk has been added, scrape down the sides of the bowl and mix to ensure that the batter is well combined.  If the batter is still thick, slowly add water to it and mix till it loosens up. Distribute the batter evenly into the cupcake paper. Please, fill each paper halfway up. Put the cupcakes in the preheated oven and bake until the toothpick comes out with a few moist crumbs   This should take about eighteen minutes, more or less. Take the cupcakes out of the oven and allow them to cool for a minute or two before transferring them to a cooling rack. When they are cool, serve and enjoy any drink of your choice. I hope you’ll love making and eating this cake as much as I did. Featured Image Source: Boston Girl Bakes

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