fashionista heels cupcakes 高跟鞋杯子蛋糕 ꒰˘̩̩̩⌣˘̩̩̩๑꒱♡

Magnolia 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”
非常不错的香草口味儿杯子蛋糕。。不爱香草味儿的老小孩凑和吃了一个后睁大双眼，
“嗯”个不停。。就说好吃。。。好吃。外脆内嫩。。
(๑′ڡ‵๑)۶४४yϋᵐᵐӵ♡॰⋆̥

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 

Directions／做法

– 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
马芬烤盘铺上蛋糕纸杯

– In a small bowl, combine the flours. Set aside
在一个小容器中筛入面粉、待用

– 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
干类食材（分三次）和湿类食材（牛奶／香草精）以交错方式加入黄油及糖湖并拌匀。切记不可过度搅拌

– Carefully spoon the batter into the cupcake liners, filling them about 3/4 full
面糊勺入纸杯约四分之三满

– 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
杯子蛋糕在烤盘里冷却15分钟后才脱模。挪至冷却架待完全冷却后在裱上奶油霜

please visit this tutorial on decorating high heel shoe cupcakes
制作👠杯子蛋糕，请参考此链接

Pollution index: 251 (very unhealthy)