Instructions
1. Prepare the Batter Base
Place softened butter and sugar in a mixing bowl.
Cream together at medium speed for about 2 minutes until light and fluffy.
2. Add the Eggs
Add the eggs one at a time, mixing for about 15 seconds after each addition.
This introduces air and helps the cupcakes become fluffy.
3. Incorporate Wet Ingredients
Add the vegetable oil, vanilla essence, and yoghurt.
Mix until smooth and fully combined.
4. Add Dry Ingredients
Sift in the flour, baking powder, and a pinch of salt.
Gently fold the dry ingredients into the batter.
Mix just until no dry streaks remain—do not overmix.
5. Fill the Cupcake Liners
Line your cupcake pan with paper liners.
Scoop a heaped tablespoon and a half of batter into each liner—about ¾ full.
6. Bake
Bake in a preheated oven at 165°C (325°F) for 15–18 minutes.
They’re ready when lightly golden and a toothpick inserted in the center comes out clean.
7. Cool & Serve
Let cupcakes cool completely before frosting.
Alternatively, enjoy them plain as a sweet snack or with a glass of milk.
Tips for Success
✔ Make sure all ingredients are at room temperature.
✔ Do not overmix after adding the flour.
✔ Cool fully before frosting to avoid melting your topping.
✔ Use plain yoghurt for moisture and light texture.
Serving Ideas
Top with buttercream, cream cheese frosting, or whipped cream.
Dust with powdered sugar for a simple finish.
Add sprinkles or fruit for a festive touch.
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