Makes 12 cupcakes
170g caster sugar
170g butter, at room temperature
3 eggs, at room temperature
1 vanilla pod
200g self-raising flour
2 tbsp milk or soured cream
Preheat a Miele Oven to 170˚C. In the meantime, line a cake tin with paper cases.
Place the butter and sugar in a large bowl and cream together with an electric hand whisk. Beat until pale and fluffy.
In a separate bowl beat together the eggs and vanilla. Then gradually beat in the egg mixture to the butter using the hand whisk. If the mixture starts to curdle this means your ingredients are not at room temperature or you have added the egg too quickly. Simply add 1-2tbsp of the flour if your mixture is starting to curdle.
Sift the flour into the mixture and gently fold into the mixture using a large metal spoon. Then incorporate the milk or cream, making sure you are not over working the mixture.
Spoon the cake mixture into the paper cases. To get evenly sized cupcakes you can try using an ice-cream scoop.
Place the cake tin into the oven and cook for 15-20 minutes or until golden brown. Remove from the oven and test the cupcakes are cooked by inserting a skewer and checking that they are firm to touch and bounce back.
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