Basic Golden Cupcake

I saw this recipe a few weeks ago on How to Eat a Cupcake, but I didn't take down the recipe. This weekend, I wanted to try a new vanilla cupcake recipe. I tried to recall the recipe that I saw and start baking. In and out the oven, they went. Results is the best vanilla cupcake that I ever made/had. I simply love the texture and aroma of this cupcake. It just taste heavenly. =D

Must try recipe.

Basic Golden Cupcake

160g sifted cake flour
1/2tbsp baking powder
1/4tsp salt
113g unsalted butter, room temperature
130g sugar
100g eggs (about 2 medium eggs)
1 egg yolk
1tsp vanilla extract
160ml milk

Makes 12-13 cupcakes.

1. Preheat oven to 160 degree.
2. Beat butter until creamy. Add in sugar gradually and beat on high speed for about 2 mins.
3. Reduce speed and add in 1 egg at a time, followed by the yolk.
3. Add in the vanilla extract and beat.
4. Sieve flour, baking powder and salt together. Add flour and milk in 3 alternate portion.
5. Fill cupcake liner to 3/4 filled and bake for 18-20 mins.
6. Remove and cool on rack. Enjoy.

Vanilla Bean Chiffon Cake

Adapted this recipe from Alex Goh's recipe. Using his basic chiffon cake recipe and added in vanilla bean paste and change the flour. I love it very much. Bake them in 3 x 6" chiffon cake tin and I finished 1 6" on my own. Do try it out.

The browning. - Could have been better if it stayed in the oven 1-2 mins more.

Look at the speckles of the vanilla bean paste.

Vanilla Bean Chiffon Cake

(A)
4 egg yolks
20g sugar
1/4 tsp salt
60g corn oil
70g milk
1tsp vanilla bean paste

(B)
100g Cake flour
1/2tsp baking powder
(sift together)

(C)
4 egg whites
1/4tsp cream of tartar
75g sugar

1. Preheat oven to 170 degree. Prepare 1 x 21cm chiffon pan or 3 x 6" chiffon pan.
2. Using hand whisk (A) till combined. Add in (B) and mix well using hand whisk.
3. Whisk egg white till foamy and add in cream of tartar. Continue to whisk at medium speed till soft peak.
4. Add in the sugar and whisk till stiff peak.
5. Take 1/3 of the egg white mixture and mix into the egg yolks mixture. Fold in till combined. Add in the remaining egg white and fold in till just combined. Do not over mixed.
6. Pour in the batter to the prepare pan and bake.
For 6" pan, bake for 25-30mins
For 21cm pan, bake for 40-45mins.
7. Once baked, invert to cool.