125 g butter (1 stick (½ cup) plus 1 tablespoon), softened
¾ cup (165 g) caster (superfine granules) sugar
1 teaspoon vanilla extract
1 tablespoon honey
2 eggs
½ cup (125 ml) milk
Instructions
Preheat oven to 160° C (325° F). Line 1 standard muffin tin with paper cases. Using a fine
mesh sieve, sift flour and baking powder into a small bowl, whisk to combine, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment on medium speed,
beat the butter, sugar, vanilla and honey until light and creamy. Add the eggs one-at-a-
time, beating until well combined after each addition.
Add the flour mixture in two additions, alternating with the milk, and beating until just
combined after each. Divide batter evenly among cups.
Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean,
20 to 25 minutes. Transfer tin to a wire rack to cool for 5 minutes; remove cupcakes from
tinand return to wire rack to cool completely.
Serving
Suggestions
basically a white cake recipe
Originally Submitted
4/1/2012
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