Ingredients
- 3 large eggs
- 80g (â…“ cup + 1 tbsp) granulated sugar
- 1 tsp vanilla extract
- 90g (¾ cup) cake flour, sifted
- 1 tbsp vegetable oil
- 1 tbsp milk
Instructions
- Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- Whip the eggs and sugar – In a mixing bowl, beat the eggs and sugar together on high speed until pale, thick, and fluffy (about 5-7 minutes). The mixture should form a ribbon when lifted.
- Add vanilla extract and mix gently.
- Fold in the flour – Sift the cake flour over the egg mixture and gently fold using a spatula. Avoid overmixing to keep the batter airy.
- Add oil and milk – Mix oil and milk in a small bowl, then take a small portion of batter, mix it in, and fold it back into the main batter. This prevents deflating the mixture.
- Fill the liners – Divide the batter evenly into the cupcake liners, filling each about 80% full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve – Let the cakes cool on a wire rack before serving. Enjoy!
Would you like any variations, such as a matcha or chocolate version? 😊