Vanilla Cupcakes

• Pre heat oven to 180° C / 350° F / 165° fan forced
• Line 2 muffin pans or cupcake pans with 20 cupcake liners.
• In a medium bowl, sift the cake flour and baking powder and set aside (I just whisk it with a fork).
• In the large bowl of a stand mixer and using your paddle attachment, beat the butter on low speed for 1 minute.
• Scrape the sides of the bowl with a spatula, return to low speed, then gradually add the caster sugar and salt. Increase to medium speed and beat for 8-10 minutes, until light and fluffy. Don't forget to scrape the bowl as needed.
• Combine the milk, eggs and vanilla in a jug.
• With the mixer on low, add the flour mixture to the bowl, alternating with the wet ingredients. Do this in 3 batches of each and mix until just combined.
• Using a large ice cream scoop, scoop out the cupcake batter (scraping the scoop along the side of the bowl for even measurement) and place into cupcake papers.
• Bake for 20-25 minutes, until lightly golden brown and a cake tester comes out clean. Times vary, depending on what type of cupcake papers you're using (I used the high, thick papers in the photo and baked these cupcakes for 25 minutes. Regular paper liners will cook faster).
• Remove from oven and allow to cool in pan for 5 minutes, before transferring cupcakes to a wire rack to cool.
• Once cooled, cupcakes can be topped with your choice of frosting. My Vanilla Buttercream Frosting is super quick, totally delicious and the perfect match for these delicious cupcakes!