Undecorated cupcakes can best taste the original rustic taste. Cupcakes without cream flowers are refreshing and not greasy for breakfast.
|butter||85g ~ 90g|
|Medium egg (room temperature)||2|
|Vanilla pods (vanilla extract)||Quarter root (appropriate amount)|
Cut the butter into 1cm thick squares and soften at room temperature until set aside.
Flour, baking powder and salt are mixed together and sieved for use.
Stir the softened butter evenly, add sugar in two portions, and beat with an electric whisk until it is fluffy and white.
Pour the beaten whole egg liquid into the butter three to four times, each time using an eggbeater to beat evenly and add the next time.
Pour the sifted flour into the butter and egg mixture, and mix well with a spatula.
Finally, add lemon juice and vanilla seeds scraped from the vanilla pods (or appropriate amount of vanilla extract). Stir well.
Preheat the oven to 170 degrees in advance. Put the batter into the mold evenly, about 7 minutes full. Bake for about 25 minutes. After cooling, you can enjoy!