Ingredients
1 and 2/3 cup of cake flour
1 cup of caster sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
80g unsalted butter at room temperature
1 large egg
1 large egg white
1/2 teaspoon heilala vanilla bean extract
1 cup full fat plain greek yogurt or sour cream
Method
Switch on that oven to start warming up to 180 degrees & prepare your trays with cupcake baking cups, this recipe should give you 20 delicious cupcakes.
Sift your cake flour into a bowl, gently fold in your sugar, baking soda, baking powder and salt.
Chop your butter into small cubes and place in with your dry ingredients. Mix on a low speed until your mixture resembles something similar to crumbs.
In a separate bowl whisk together the Greek yogurt, egg, egg white and the vanilla bean extract.
Combine the yogurt mixture into your dry ingredients and mix together on a low speed until it's all incorporated.
Scoop the batter into your cupcake baking cups and pop in the oven for 15 - 18 min or until your cupcakes bounce back on touch.
Leave to cool on a wire rack before icing.
This is my go to base recipe for cupcakes and cakes, you can add any additional flavours to mix it up.
Vanilla bean cupcake base with pineapple and passionfruit