Ingredients

Adjust Servings:

	160 g (a mixture of strong and plain flour) All-purpose flour
	2 tablespoons Cornstarch
	1¼ teaspoons Baking powder
	⅛ teaspoon Salt
	150 g Sugar
	2 large, at room temperature Eggs
	1¼ teaspoons Pure vanilla extract
	4 tablespoons, melted Salted butter
	60 ml Vegetable Oil
	60 ml, at room temperature Milk

Nutritional information

400 kcal

Calories

50 g

Carbs

4 g

Proteins

20 g

Fat

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Classic Cupcakes

Name: Classic Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: All-purpose flour: 160 g (a mixture of strong and plain flour); Cornstarch: 2 tablespoons; Baking powder: 1¼ teaspoons; Salt: ⅛ teaspoon; Sugar: 150 g; Eggs: 2 large, at room temperature; Pure vanilla extract: 1¼ teaspoons; Salted butter: 4 tablespoons, melted; Vegetable Oil: 60 ml; Milk: 60 ml, at room temperature

35 minutes
Serves 6
Easy

Ingredients

160 g (a mixture of strong and plain flour) All-purpose flour
2 tablespoons Cornstarch
1¼ teaspoons Baking powder
⅛ teaspoon Salt
150 g Sugar
2 large, at room temperature Eggs
1¼ teaspoons Pure vanilla extract
4 tablespoons, melted Salted butter
60 ml Vegetable Oil
60 ml, at room temperature Milk

Directions

These easy and highly enjoyable cupcakes are ideal for celebratory occasions like birthdays, outdoor gatherings, or anytime you desire something sugary. You have the freedom to incorporate any ingredients you prefer into this fundamental recipe, like blueberries, semisweet morsels, and so on. Customize them with icing or a garnish that suits your taste!

1. Preheat the Oven
Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with paper liners or parchment paper.

2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.

3. Combine the Wet Ingredients
In a large bowl, use a hand mixer to beat the sugar with the eggs and vanilla extract on medium speed until the mixture is frothy and slightly thickened, about 3 minutes. Add the butter and oil, and beat until combined. Gradually add the dry ingredients and milk in three parts, mixing well between additions. Carefully pour the batter into the lined cupcake cups, filling them about two-thirds full.

4. Bake
Bake the cupcakes in the center of the oven for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool slightly before removing them, then transfer them to a wire rack to cool completely. Decorate the cupcakes as desired.