Module 7: Cupcakes
Vanilla Cupcakes
Soft, light, and balanced — a simple recipe to practice mixing and texture.
Ingredients
75g unsalted butter, softened
150g sugar
2 eggs
50g oil
115ml milk
180g all-purpose flour
1 tsp baking powder
½ tsp salt
Before You Start
Butter should be soft, not melted
Eggs and milk at room temperature
Do not over-mix after adding flour
Method
Preheat oven to 175°C (350°F) and line a cupcake tray
Cream butter and sugar until light and smooth
Add eggs one at a time, mixing gently
Mix flour, baking powder, and salt in a separate bowl
Alternate adding dry ingredients and milkd
Add oil and mix until combined
Mix until just combined (do not overmix)
Portion batter evenly into cupcake liners
Bake for 18–20 minutes until lightly golden
Cool completely before frosting
What to Look For
batter smooth and slightly thick
even rise
soft, light texture
light golden top
❌Common Mistakes
overmixing → dense cupcakes
cold ingredients → uneven texture
overfilling → cupcakes overflow
✨ Tip
Use a scoop to portion batter evenly so all cupcakes bake at the same rate.
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