Why do these cupcakes stay fresh for 4 days?

The ratio of butter, eggs, and milk creates a naturally moist crumb with excellent keeping qualities. Proper storage in an airtight container maintains freshness without drying out.

Can I use cake flour instead of plain flour?

Yes, cake flour is OK, but the recipe works better with plain all-purpose flour for the best crumb texture and moisture retention.

Why use a handheld mixer instead of a stand mixer?

A handheld beater is easier for cupcakes specifically and gives better control over mixing. A stand mixer works for vanilla cake, but handheld is preferred here.

What's the best vanilla extract to use?

Use the best quality vanilla extract you can afford — it significantly impacts flavor, as these cupcakes rely on vanilla as the main flavoring.

How should I store these cupcakes?

Store in an airtight container at room temperature for up to 4 days. Reheat gently or serve at room temperature for best moisture and flavor.

Vanilla Cupcakes - Stays Fresh 4 Days

Name: Vanilla Cupcakes - Stays Fresh 4 Days
Prep time: 20 min
Cook time: 22 min
Yield: 12 servings
Cuisine: Western
Ingredients: 1 cup plain / all purpose flour ((cake flour OK too, Note 1)); 1 1/4 tsp baking powder ((NOT baking soda, Note 2)); 1/8 tsp salt; 2 large eggs ((50 - 55g / 2 oz each), at room temp (Note 3)); 3/4 cup caster / superfine sugar ((granulated/regular ok too, Note 4)); 60g / 1/4 cup unsalted butter (, cut into 1.5cm / 1/2” cubes); 1/2 cup milk (, full fat (Note 5)); 2 tsp vanilla extract (, the best you can afford (Note 6)); 1 1/2 tsp vegetable or canola oil ((Note 7))

CookOSBeta

Vanilla Cupcakes - Stays Fresh 4 Days | CookOS

Instructions

1
Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
2
Place cupcake liners in a standard muffin tin. (Note 9)
3
Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.
4
Heat Milk-Butter: Place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter. Do not let milk bubble and boil (foam ok). Cover and leave in microwave to keep very warm (stove: cover with lid and leave on turned off stove). (Note 10)
5
Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.
6
Add sugar: With the beater still going, pour the sugar in over 30 seconds.
7
Beat until tripled: Beat eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.
8
Add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Stop beating, add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
9
Temper milk: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
10
Slowly add milk: With the beater on Speed 1, pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
11
Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
12
Fill muffin tin: Pour batter into muffin tin, filling 2/3 of the way up. Do not fill more (causes flat / sunken surfaces). Easiest to use a standard ice cream scoop with lever.
13
Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.
14
Remove from oven. Cool just 2 minutes then use a fork to help remove and place on cooling rack. Cool completely before icing with frosting of choice (Note 11 for ideas), or cream and fresh berries or jam.