Cupcake recipe (45 cm size 12 cupcakes ).
Prepare all ingredients at room temperature.
2/3 vanilla beans
140 g of sugar
160g of cake flour
4g baking powder
1g Baking soda
1g Salt
50g butter (West Gold - New Zealand)
55g Plain yogurt
75g Egg
35g veggie oil
90g milk
American style
Vanilla buttercream (amount for 6 to 7 cupcakes)
100g butter (Seoul Milk Butter)
140g Icing sugar
4 g vanilla extract
1/2 vanilla bean
15g milk
1g f salt
1. Preheat oven at 170℃ for 20 minutes
2. Mix in vanilla bean and sugar. Mix evenly so that beans stick together.
3. Put the ingredients for the cake flour, vanilla sugar, baking powder, baking soda, and salt in a bowl and mix them evenly with a whisk.
4. Add the butter at room temperature and mix it at low speed for 3 minutes to make it into sand-like crumbs.
5. Add plain yogurt, eggs, and veggie oil and mix them at low speed.
6. Use only until the ingredients are evenly mixed. No over-mixing
7. Slowly add milk and mix at low speed.
8. Transfer the dough to a measuring cup and pour into the cupcake pan.
9. Bake 16 to 18 minutes in a preheated 170℃ oven.
10. Increase or decrease baking time by testing skewers. At this time, take out when the top is bright yellow.