I’m not a huge cake baker, I focus more on breads. But everyone needs a decent cupcake in their arsenal for special occasions.

I turn to this recipe, inspired by Nagi over at http://www.recipetineats.com for the original recipe, adapted here for the Ankarsrum.

Ingredients

• 150 g plain / or cake flour
• 1 1/4 tsp baking powder (measured accurately)
• 1/8 tsp salt
• 2 large eggs 
• 150 g caster / superfine sugar
• 60g / 1/4 cup unsalted butter
• 125 ml (125g) milk
• 2 tsp vanilla extract
• 1 1/2 tsp vegetable or canola oil

All ingredients should be at room temperature

Method

• Pre-heat oven to 180°C/350°F and place 12 cupcake liners in a muffin tin.
• Whisk flour, baking powder and salt together (saves having to sieve!)
• Heat butter and milk in microwave for 2 mins – do not let milk boil.
• Using the plastic bowl and whisk attachments on the Ankarsrum, beat the eggs until well combined on medium speed
• While the mixer is running, pour in the sugar slowly
• Turn up speed to high, and beat eggs & sugar until tripled in volume and almost pure white
• Turn down mixer to level 1, and spoon flour in one spoon at a time, adding each spoon as the last is incorporated. Should be only a few seconds between spoons of flour; don’t overmix
• Add vanilla essence and oil to the milk jug, along with approx 200ml of egg batter – whisk with a hand whisk until smooth. This is the tempering process where we equalise the temp between the milk (quite hot) and the egg batter (room temperature).
• Again on level 1 speed, pour the milk in to the egg batter over 15 seconds and turn off as soon as incorporated.
• Scrape down bowl and mix for a few seconds if need be. Batter is quite pourable.
• Fill cupcake liners – I used a 1/4 Cup measure to portion it out. Don’t fill cases more than 2/3 or they will overflow.
• Bake for around 20-22 minutes until golden and tops are springy

Store up to four days!

Its a simple recipe, but the tempering process makes for a very light and fluffy cupcake. The added oil helps with storage life, and these cupcakes will last around four days at room temp in an airtight container. Amazing!