Ingredients:
230g unsalted butter, at room temperature
200g plain flour/ all purpose flour
2 tsp baking powder
180-200g castor sugar ( i used 150g )
4 eggs
½ tsp salt ( i omit )
4 tbsp fresh milk
1 tsp vanilla essence
Methods:
1. Preheat oven to 180°C. (Best to preheat for 15 mins)
2. Lightly grease a 22cm square baking tin with melted butter or oil and line it with grease-proof paper.
3. Mix plain flour and baking powder together and sieve. Add in salt and mix well. Set aside.
4. Use low speed to mix butter and sugar until well combined. Change to medium speed and beat until light and pale in yellow. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence and mix well.
8. Divide flour into three portions, use lowest speed to mix in flour. Scrape down sides for even mixing.
9. Finally, add milk bit by bit and pour the mixture into cupcake mold.
10. Baked at 180C for 25mins ( still the same, The baking time and oven temperatures vary depending on the types of oven, so use your own judgment to experiment )
Notes:
When adding egg, use low speed to mix until well combined and then change to medium speed.
If the eggs are added to the sugar-fat mixture too quickly, it will cause the mixture to curdle (or separate). If this happens, add 1-2 tbsp of plain flour and mix well.
Break egg into a bowl before adding into the cake mixture. This is to prevent any spoil egg from ruining the whole cake mixture.
