Control Cupcakes

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Diving into Cake Flour 101 - A fun visual guide to cake flour including what cake flour is, how to substitute cake flour, and side-by-side comparisons so you can see how it works in action!

by Tessa Arias·published 2023-10-18

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AmericanDessert

Servings

['12', '12 cupcakes']

Total time

30 min

prep 15 min

Calories / serving

—

Ingredients (8)

serves

1 1/2 cups (191 grams) all-purpose flourflour
1 1/4 teaspoons baking powderbaking-powder
1/4 teaspoon fine sea saltsalt
1 cup (200 grams) granulated sugarsugar
1 stick (113 grams) unsalted butter, (at room temperature)butter
1 large eggegg
3/4 teaspoon vanilla extractvanilla-extract
1/2 cup plus 2 tablespoons whole milkmilk

Instructions (3 steps)

01Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
02In the bowl of an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula. Add the egg and vanilla and beat until combined. Scrape down the bowl again. Add the dry ingredients and milk alternatively, starting and ending with the flour, beating well after each addition. Continue beating for one minute. Using a spring-loaded scoop, divide the batter between the cupcake cups, filling each about 2/3 full.
03Bake for 15 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely.

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