VANILLA CUPCAKES

2 ½ cups cake flour (just your regular, not fancy kind)
2 cups sugar (because we like it sweet)
3 teaspoons baking powder (NOT baking soda – trust me on this)
1 teaspoon salt (a lil’ sass in the mix)
1 cup milk (full-fat, skinny – I won’t judge)
½ cup vegetable oil (the cupcake fuel)
1 tablespoon vanilla extract (aka the good stuff)
2 large eggs (hopefully not from the fridge)
1 cup water (weird, I know, but roll with it)
Frosting:
1 cup unsalted butter (room temperature, none of that straight-from-the-fridge nonsense)
3 cups powdered sugar (because life’s better with sugar clouds)
1 ½ teaspoons vanilla extract (more of the good stuff)
2 – 3 tablespoons cream (go with your heart)
a pinch of salt (because balance, y’all)

First things first, preheat your oven to 176°C. Line up those cupcake liners!

In a big bowl, toss in your flour, sugar, baking powder (not soda, no rookie mistakes here), and salt. Mix them up like they’ve been best friends forever. Set that bowl aside for now.

Now grab a medium bowl (slightly less VIP).
Whisk together the milk, oil, vanilla, and eggs like they owe you money.

Pour the wet squad into the dry squad and blend them until they’re inseparable.

Slowly, and I mean slowly, add your water. Yes, the batter will be runnier than you expect, but trust the process. Scrape down the bowl, so no dry bits are left behind.

Fill those cupcake liners about halfway and pop them in the oven for 15 – 17 minutes. Keep an eye on them – they’re sneaky.
Toothpick test: if it comes out with a few moist crumbs, you’re golden. Let your cupcakes cool for a bit, and then transfer them to a rack to chill out completely.

Frosting Party:

Beat your room-temperature butter until it’s smooth, like you’re making butter’s self-portrait.

Gradually toss in the powdered sugar, and beat it like it’s the last thing standing between you and a cupcake.

Add the vanilla and a tablespoon or 3 of cream, then beat until smooth (starting to see a pattern here?).

If needed, add a little more cream until your frosting is creamy perfection. Don’t forget a pinch of salt – it’s like the cherry on top, but less fruity.

Now pipe that beautiful frosting onto your cooled cupcakes like you’re on a baking show.

And boom! Vanilla cupcakes ready for devouring.

Recipe and photo: Natacha Visagie