Control Cupcakes

Name: Control Cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 cups (191 grams) all-purpose flour; 1 1/4 teaspoons baking powder; 1/4 teaspoon fine salt; 1 cup (200 grams) granulated sugar; 1 stick (113 grams) unsalted butter, (at room temperature); 1 large egg; 3/4 teaspoon vanilla extract; 1/2 cup plus 2 tablespoons whole milk

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 12

Author : Tessa Arias

baking science cake cake flour

Ingredients

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1 1/2 cups (191 grams) all-purpose flour1 1/4 teaspoons baking powder1/4 teaspoon fine salt1 cup (200 grams) granulated sugar1 stick (113 grams) unsalted butter, (at room temperature)1 large egg3/4 teaspoon vanilla extract1/2 cup plus 2 tablespoons whole milk

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Instructions

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Step 1

Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.

Step 2

In the bowl of an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula. Add the egg and vanilla and beat until combined. Scrape down the bowl again. Add the dry ingredients and milk alternatively, starting and ending with the flour, beating well after each addition. Continue beating for one minute. Using a spring-loaded scoop, divide the batter between the cupcake cups, filling each about 2/3 full.

Step 3

Bake for 15 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely.