Super Soft & Spongy Cupcakes

Nutrition values are AI-estimated based on ingredients.

• 2 room temperature eggs
• 1/2 cup (80g) caster sugar
• 1 teaspoon vanilla essence
• 100ml sunflower oil
• 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder
• Small pinch salt
• 1/4 cup (60ml) room temperature milk

1. 1Crack 2 room temperature eggs into a metal mixing bowl.
2. 2Add 1/2 cup (80g) caster sugar to the bowl.
3. 3Beat the eggs and sugar with an electric hand mixer until the mixture is pale, fluffy, smooth, and has increased in volume.
4. 4Add 1 teaspoon vanilla essence and 100ml sunflower oil to the beaten mixture.
5. 5Briefly beat the mixture with the electric mixer on a slow setting for about 30 seconds until incorporated.
6. 6Sieve 1 cup (120g) all-purpose flour, 1 teaspoon baking powder, and a small pinch of salt directly into the wet mixture.
7. 7Pour 1/4 cup (60ml) room temperature milk into the bowl.
8. 8Gently mix the batter with the electric mixer on a slow speed for 30-40 seconds, being careful not to overmix.
9. 9Scrape down the sides of the bowl with a silicone spatula to ensure all ingredients are combined into a smooth, ribbon-like consistency.
10. 10Line a metal muffin tray with colorful paper cupcake liners.
11. 11Spoon the batter into each liner, filling them about two-thirds full.
12. 12Preheat the oven to 180°C.
13. 13Bake the cupcakes for 20-25 minutes.
14. 14Remove the hot tray from the oven and immediately cover it with a kitchen towel to trap moisture and keep the cupcakes soft.
15. 15Serve the cooled cupcakes.

These instructions are our analysis of the original video. Watch on YouTube →