Or for best accuracy I recommend weighing your ingredients.
#VANILLA CUPCAKE RECIPE HOW TO#
You can read my post here on how to measure your flour correctly. If measuring by volume, then make sure to spoon and level the flour in. Make sure that your oven is heated correctly so these bake properly. You can read more here about Baking Powder vs. And don’t mix it up with baking soda, they don’t react the same. To check the freshness, add a teaspoon of baking powder to some hot water. Because this recipe uses melted butter there is no creaming step to incorporate air, so you need to make sure the baking powder is fresh so your cupcakes rise properly.
You can make these up to 2 days in advance and store them covered at room temperature.
Using an electric hand mixer or a stand mixer, beat butter until creamy and pale on medium-high speed, about 3 4 minutes. In a mixing bowl or liquid measuring cup, combine milk and vinegar. It’s the first thing I grab if there’s a fire. Sift the flour, baking powder, and salt together into a large bowl.
Listen I’m all for creaming butter and sugar together. Note: The video above is a sneak peek into my Kids Baking online class!