Homemade cupcakes with milk

Prepare all the necessary ingredients. The butter should be softened and at room temperature. The remaining ingredients should be removed from the refrigerator ahead of time to ensure all ingredients are at the same temperature.

In a mixing bowl, combine the butter, sugar, and vanilla sugar. Beat on high speed until fluffy. You can substitute 1 teaspoon of vanilla extract for the vanilla sugar.

Without stopping beating, add the eggs one at a time. Continue beating.

Sift the flour, mix with baking powder and salt. Add half of the dry mixture in small portions, stirring constantly.

Continue whisking until the milk is poured in, then add the remaining half of the dry mixture. Remember, all ingredients should be at room temperature. Don't over-beat the mixture. Once all ingredients are combined, turn off the mixer. Otherwise, the cupcakes won't turn out right. lush.

Line a metal pan with paper liners. Using a tablespoon, spoon in the batter, filling the pan 3/4 full.

Bake in the oven at 170 degrees Celsius for about 20 minutes. Check for doneness by inserting a toothpick into the cake; the skewer should come out clean and dry.

Transfer the finished cupcakes to a cooling rack. This will prevent the bottoms from becoming steamy or soggy as they cool.

Decorate the cooled cupcakes with frosting. To make it, separate the egg whites from the yolks, add sugar, and place the mixture in a double boiler. Heat, stirring, until the sugar is completely dissolved. Make sure no yolk gets into the egg whites when separating them, and that the container is dry and clean.

Then beat the mixture at medium speed with a mixer until a fluffy, snow-white mass forms.

Add the butter to the whites, whisking continuously, in small portions. It's crucial that the butter and whites are at approximately the same temperature. Otherwise, the cream may separate and form lumps.