Super light and fluffy cupcakes for afternoon tea.
2 3/4 cups cake flour (see note below)
15g baking powder
3/4 tsp salt
1 1/2 cups sugar
170g butter, room temperature
1 cup milk
2 tsp vanilla
1/3 cup sprinkles (optional)
Preheat oven to 190°C. Line 2 muffin tins with cupcake liners.
Sift flour, baking powder and salt together into a bowl.
In another bowl, cream sugar and butter until fluffy. Add eggs one at a time, then add milk and vanilla. Mix well.
Stir in sprinkles, if using. Fold in dry ingredients into wet until just combined.
Fill cupcake liners about 2/3 full. Bake for 18 – 21 minutes, swapping tins halfway through, until a toothpick comes out clean. Remove from muffin tins and cool completely on a wire rack before frosting.
Note: To make your own cake flour, measure 2 tablespoons cornflour (cornstarch) into the cup before filling with all purpose (plain) flour. For this recipe you would use 5 1/2 tablespoons cornflour (cornstarch) in total.