These soft and fluffy cupcakes are very spongy and springy after baked. You can feel the 'doink ... doink' texture when you press on the cake. So perfect for our tea break!
Author Ann Low
Prep Time 15mins
Cook Time 30mins
Total Time 45mins
140gcake flour/plain flour
Preheat oven to 170°C. Line muffin pan with paper cases. In a bowl, combine cake flour and baking powder together.
In a mixing bowl, whisk eggs and sugar at high speed for 5 minutes until double volume. Lower to speed one and whisk for 30 seconds to get rid of some air bubbles. To test it, you can write a letter "O" on the surface of egg batter and it should stay there for a few seconds then you have the right consistency.
Transfer the egg batter to a large bowl. Sieve flours in 2 batches and fold gently well with a rubber spatula in each addition. Do not over mix or you will deflate the batter.
Melt the butter and milk together at low heat. When you see the butter almost melted, remove from heat. Do not boil the mixture and stir well.
Scoop some batter into the melted butter and mix well. Then pour the mixture into the remaining batter and gently fold well with a rubber spatula.
Fill the paper cases with the batter to 3/4 full. then gently drop the muffin pan on table top twice to knock out air bubbles.
Bake in the preheated oven for about 25-30 minutes till lightly golden or skewer inserted into cake comes out dry.