img_3211Magnolia Bakery Vanilla Cupcakes… hmmmmm… yummmm… the hubby who is never a vanilla fan digs this… one after another… he said “mmmmm.. i’m never a vanilla fan but this is really yummy! soft and crumbly with a slight crisp on the outside”

Recipe adapted & translated from The Little Teochew

Ingredients (makes 12 cupcakes)

85g self-raising flour
70g all-purpose plain flour
113g unsalted butter, softened
170g caster sugar * i used 88g
2 large eggs, at room temperature
1/2 cup milk
1/2 tsp pure vanilla extract

食材 (可做12个杯子蛋糕)

自发粉 85克
面粉 70克
无盐黄油,软化 113克
绵白糖 170克 *我用了 88克
鸡蛋 2颗
牛奶 1/2 杯
香草精 1/2小匙 


– Preheat oven to 170°C (350°F)
烤箱预热至 170摄氏度 (350华氏度)

– Line muffin tins with cupcake papers

– In a small bowl, combine the flours. Set aside

– In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition
另一个容器中,将黄油打发,缓缓加入白糖,打至蓬松状态 ~ 大约3分钟。加入鸡蛋 ~ 每次拌匀后再加入下一颗

– Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended

– Carefully spoon the batter into the cupcake liners, filling them about 3/4 full

– Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean
送入烤箱烤20 ~ 25分钟或插入的竹签不带蛋糕屑即可

– Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing

please visit this tutorial on decorating high heel shoe cupcakes


Pollution index: 251 (very unhealthy)

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