THE BEST Vanilla Cupcakes You Can Ever Have!!!

I bet....you cannot beat this one!! 

These are simply "THE BEST" cupcakes one can ever-ever have....
why??!!

Well....let me list out its features:

• it's super spongy and fluffy;

• it's moist;

• taste-wise, it's full of flavor;

• the best part is it's texture, which is fine and tight yet melt-in-the-mouth;

• plus it's super quick and easy to put together...so less sweat but great results; 

• it uses very less butter....so no addition to the waistline.

So, when a cupcake satisfies you on so many criteria how can it not be "THE BEST"...??!!

Still not satisfied?

I'll urge you to try the recipe yourself and decide. However, I believe the secret to its softness and moistness lies in its reverse creaming method, as opposed to the usual "creaming butter and sugar" method, which not only provides structure to the cupcakes but also keeps them soft and moist, despite using very less butter.

Here's a peek at the cuppy:

 

Just look at the velvety crumbs!!! ain't it nice?? I'm damn sure this recipe will find it's way into your go-to folder, once you try these cupcakes.....just like me. Just follow the recipe to the T, without doubting the process, and the results will be outstanding....I assure you.

I would like to thank Tracey for this fabulous recipe. She has a gorgeous space of her own with many wonderful recipes and clicks which you can check out! Thank you Tracey!!
Now for the recipe:

What you need:

1 cup all-purpose flour

3/4 cup castor sugar
1 1/2 tsp. baking powder
3 tbsp butter, at room temperature
1/2 cup whole milk
1 egg
1 tsp vanilla extract

1/4 cup semi-sweet chocolate chips, to sprinkle on top

How you do it:

Pre-heat your oven to 160 Celsius.
Put the flour, sugar, baking powder and butter in mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half of the milk (i.e. 1/4 cup) and beat until the milk is just incorporated.

Whisk together the remaining milk (1/4 cup), egg, and vanilla. Pour into the flour mixture. Beat until all ingredients are incorporated and the batter is smooth. Do not over mix.

Spoon the batter into cupcake pan, lined with paper cupcake liners; filling cups 1/2 full. Sprinkle the chocolate chips on top. Bake at 160 C for 20 - 25 minutes, or until light golden and the cake springs back when lightly touched. You can also do the skewer test and take the cupcakes out when there are just a few crumbs sticking. Cool slightly in the pan before removing cupcakes to a wire rack.

PLS NOTE: The batter might look insufficient for 12 cupcakes but believe me, it is. Fill your cups by half only, as the batter rises enough. The batter is thick and has to be spooned into the cups; it won't be runny.

 

Hope you'll try it out and love it!!