Ingredients
1¼ cups all-purpose flour
1¼ tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs, room temperature
¾ cup sugar
1½ tsp pure vanilla extract
½ cup canola oil
½ cup buttermilk(I made my own with milk and lemon juice)
Method:
Preheat the oven to 180C and line a cupcake/muffin pan with cupcake liners.
In a medium bowl, whisk together 1¼ cups cake flour, 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt. Set flour mix aside.
In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
Add ¾ cup sugar and continue to beat on medium speed (30 seconds).
Add vanilla and oil and beat on medium speed (1 minute)
Reduce mixer speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated.
Add half of the buttermilk and mix until incorporated.
Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.
Pour batter into a lined muffin pan.
Fill to about ½ full (Do-Not overfill)
Bake for 12 -14 minutes at 180C until a toothpick inserted in the center comes out clean.
Let them cool in the pan for a couple of minutes, then remove.
Once the cupcakes are cooled to room temp, pipe on the frosting.
Recipe credit: Natasha’s Kitchen
Prepared, tried and tested by: Preshana Singh
