Directions
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Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. This initial step is crucial as it ensures that your cupcakes will bake evenly, creating a tremendous base for your delightful treat.
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In a mixing bowl, cream together the softened butter and superfine sugar until light and fluffy. This process should take about 3-5 minutes, allowing the sugar to dissolve and incorporate air into the butter. The texture will become soft and pale, which is essential for a tender cupcake.
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Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Following this, stir in the vanilla extract, which will infuse a tremendous flavor throughout your batter.
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In another bowl, whisk together the flour, baking powder, and salt. This step helps to evenly distribute the leavening agent and salt, which is vital for proper rising and flavor.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined; over-mixing can lead to dense cupcakes, so be gentle yet thorough.
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Fill the cupcake liners about 2/3 full with the batter. This gives enough room for them to rise beautifully without overflowing.
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Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. The time may vary depending on your oven, so keep an eye out for that golden brown on top.
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Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. This step is vital, as it allows the cupcakes to set and prevents them from becoming soggy.
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