This recipe is slightly different from the usual cupcake recipe. I use a reverse mixing method instead of creaming the butter and sugar first, adding eggs, follow by wet and dry ingredients.
I prefer mixing all my dry ingredients in my stand mixer first follow by adding room temperature butter into the dry ingredients. After that, wet ingredients is added. I think this method is brilliant because gives you a better workflow. Clean and simple.
You might ask why yogurt? A leavener needs to react with some thing acidic so that the cupcake will rise and become soft and fluffy. Yogurt can also be substitute with sour cream. I also add extra egg yolks to make it more moist. I roughly use a 1:1 ratio for the fats in my cupcake. There is nothing wrong using just purely butter only but adding oil to make it more moist is just a personal preference of mine. I put my Swiss Meringue Buttercream recipe for the cupcakes separately in another post of mine. This recipe is purely just the cupcake batter. I hope you give this recipe a try and have fun in the kitchen!
Adapted from The Scran Line
- 215g all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 132g castor sugar
- 170ml milk
- 65ml vegetable oil
- 60g unsalted butter
- 1tbsp greek yogurt
- 1 egg, 2 egg yolks
- 1 tsp Madagascar Bourbon vanilla bean paste.
- Preheat your oven to 140C for a fan forced oven.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, castor sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (Alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
- Next, add milk, eggs, yogurt, oil and vanilla bean paste OR extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
- Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
- Fit the end of a piping bag with a Wilton 1M tip and frost in a swirl.