Vanilla Cupcakes

I've held out on posting this recipe for quite sometime because I was waiting for a chance to have a picture of it with lovely swirled icings on top. But since my big oven is out of action for the last few months I don't think I would have that chance soon enough. So I'll just post the plain cupcake in here to make sure that I won't lose the recipe because this is simply one of the best I have come across.

One thing going for this is that it's an all-in-one-bowl recipe in a Nigella Lawson-esque kinda way. Dump everything in a bowl then beat to mix and presto you've got your cake batter. It can't get any easier than that! I adapted this from my latest favourite Cook's Illustrated's - The New Best Recipe cookbook.

Vanilla Cupcakes

1 1/2 cups [210 g] plain flour
1 cup [200 g] sugar
1/2 tsp fine salt
1 1/2 tsp baking powder
1/2 cup [125 g] unsalted butter - softened to room temperature
2 large eggs
1/2 cup sour cream
1 1/2 tsp vanilla extract

1. Preheat oven to 180°C/fan 160°C/350°F. Line a cupcake/muffin pan with paper liners.
2. Mix all the dry ingredients in a bowl and combine well.
3. Add all the other ingredients in the bowl and mix with an electric mixer until smooth and well combined.
4. Fill the cupcake tin to about 2/3 full and bake for about 20-24 minutes or until a skewer poked in the middle comes out clean.
5. Remove from pan and cook completely on a wire rack.
6. Spread your choice of frosting on top.