Vanilla cupcake bases

Ingredients

• 115 g Unsalted butter (softened, creamed)
• 120 g Granulated sugar
• 2 pcs Eggs (large, at room temperature)
• 5 ml Vanilla extract (about 1 teaspoon)
• 130 g All-purpose flour (sifted)
• 5 g Baking powder (about 1 teaspoon)
• 60 ml Whole milk (at room temperature)
• 0.5 g Salt (a pinch)

Instructions

1. Soften the butter

   Cut the butter into small cubes and let it sit at room temperature for about 15 minutes until it is pliable but not melted.

   Time: PT15M

2. Cream the butter and sugar

   In the bowl, beat the softened butter with the granulated sugar until the mixture becomes pale and fluffy (about 5 minutes).

   Time: PT5M

3. Incorporate the eggs

   Add the eggs one at a time, beating well between each addition so the mixture stays homogeneous.

   Time: PT2M

4. Add the vanilla

   Pour in the vanilla extract and mix quickly.

   Time: PT30S

5. Fold in the dry ingredients and milk

   Sift the flour and baking powder together. Add them to the mixture in two portions, alternating with the milk, starting and ending with the flour. Mix just enough for the batter to be smooth.

   Time: PT5M

6. Fill the liners and bake

   Preheat the oven to 180°C. Place paper liners in the cupcake pan and fill each liner two‑thirds full with batter. Bake 15 to 18 minutes, until a toothpick comes out clean.

   Time: PT18M

   Temperature: 180°C

7. Cool

   Let the cupcakes rest 10 minutes in the pan, then transfer them to a rack to cool completely (about 20 minutes).

   Time: PT30M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

25 g

Fat

9 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of Granulated sugar: cane sugar
• Instead of Eggs: organic chicken eggs
• Instead of Vanilla extract: vanilla bean
• Instead of All-purpose flour: whole wheat flour
• Instead of Baking powder: baking soda
• Instead of Whole milk: semi-skimmed milk, almond milk

Equipment Needed

• Mixing bowl
• Electric or hand whisk
• Silicone spatula
• Sieve
• Cupcake pan
• Cupcake liners
• Oven
• Cooling rack

Critical Steps — Do Not Skip

• The butter must be softened but not melted.
• The butter‑sugar creaming should be pale and airy.
• Do not over‑mix the batter after adding the flour.
• Bake at exactly 180°C, monitor the time.

Chef Tips from the Video

• Use eggs and butter at room temperature for better emulsification.
• Always sift flour and baking powder to avoid lumps.
• For a stronger vanilla flavor, add the seeds of a vanilla bean in addition to the extract.

Troubleshooting

Storage

Refrigerator: Store the cupcakes in an airtight container for 3 days.

Freezer: Wrap them individually then freeze for up to 2 months.

Room temperature: At room temperature they stay fresh for 1 day.

Make-Ahead Tips

• The batter can be prepared ahead and kept in the refrigerator for 1 h before baking.
• Baked cupcakes store well and can be decorated the same day.