Adapted from the Hummingbird Bakery Cookbook ♥
So I gave him three of my baking books and asked him to choose anything he wanted... His little smile is worth all the mess he'll probably end up making later on ♥
a pinch of salt
120ml whole milk
½ teaspoon vanilla extract
cupcake decoration of your choice
1 quantity vanilla frosting: at the bottom ↓
Preheat the oven to 170°C (325°F) Gas mark 3.
Out the flour, sugar, baking powder, salt and butter in a freestanding electric mixer (I personally like to use a good old electric whisk) and beat on slow speed until you geta sandy consistency and everything is combined. Gradually pour in half the milk and beat until milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk togetherin separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
When the cupcakes are cold, spoon the vanilla frosting on top and decorate with whatever you wish.