Ingredients
- 230g unsalted butter, at room temperature
- 400g caster sugar
- 4 eggs
- 240ml whole milk
- 1 tbsp vanilla extract
- 345g plain flour
- 1½ tsp baking powder
- ½ tsp sea salt
Method:
Preheat the oven to 180°C.
Beat together the sugar and butter until pale, light and fluffy.
Add the eggs one at a time, beating on a low speed.
Add the vanilla extract to the whole milk.
Sift the baking powder, flour and salt together.
Add the flour alternately with the milk, adding the flour in three additions and the milk in two (begin and end with the flour), scrape down the sides of the bowls as needed and mix until just combined.
Pour into cupcake cases and bake for 16-18mins.