Vanilla Cupcakes

Preheat the oven to 175C and line a muffin tray with cupcake liners.

Have the 100 g unsalted butter soft enough to press easily so it can trap air when beaten with the sugar.

Add the 120 g sugar to the butter and beat on medium speed for 3-4 minutes.

Stop when the mixture looks paler, slightly increased in volume, and fluffy rather than greasy or compact.

Add the 2 eggs one at a time, beating until each disappears before adding the next.

If the batter starts to look curdled, mix in a spoonful of the cake flour, then add 1 tsp vanilla extract.

Add the 160 g cake flour and 1 tsp baking powder together.

Fold with a spatula while adding the 90 ml milk in portions, mixing only until no dry streaks remain to avoid a tough crumb.

Fill each liner only to about 70 percent so the cupcakes can rise without overflowing.

Smooth the tops lightly, place the tray in the oven at once, and bake for 18-20 minutes without opening the door early.

Keep the oven door closed for the first 15 minutes to prevent sinking.

When a skewer comes out without wet batter, cool the cupcakes in the tray for 5 minutes, then transfer them to a rack to cool completely.