Vanilla Cupcakes (Eggless)

Ingredients:  (Makes 12 muffin size or 24 small cupcake size)

 1 ½ cups plain flour or all-purpose flour

1 tsp. Baking power, 125gms unsalted soft butter

 1 cup caster sugar, 1tsp vanilla extract, ¾ cup milk

Method: 

 Preheat oven to 180°C. Place muffin papers in one 12-hole muffin tray or cupcake papers in two 12-hole cupcake trays. 

In an electric mixer, beat butter for 2 minutes until pale in colour and creamy. 

Add sugar one third at a time, beating well between each addition. 

Add the vanilla essence and beat until all combined.  

Sift flour and baking powder and add half to butter mixture with half the milk, mix until well combined. 

Repeat with remaining flour and milk.

Fill cupcake papers ¾ full (ice-cream scoop is perfect for this). 

Bake muffin size cupcakes for 20-25 minutes and small cupcakes for about 15 minutes or until a skewer inserted into the middle of a cupcake comes out clean. 

Transfer to wire racks and allow them cool to completely.