Ingredients:
- 113g (1/2 cup) Unsalted Butter, softened
- 125g (1/2 cup + 2 Tbsp) Granulated Sugar
- 2 Large Eggs, room temperature
- 5ml (1 teaspoon) Vanilla Extract
- 180g (1 1/2 cups) All-Purpose Flour, spooned and levelled
- 6g (1 1/2 teaspoons) Baking Powder
- 5g (1/4 teaspoon) Fine Sea Salt
- 120ml (1/2 cup) Whole Milk, room temperature
- Powdered Sugar, for dusting
Instructions:
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cases.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together using an electric mixer until the mixture is pale, light, and fluffy (about 3–4 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Scrape down the bowl sides.
- Gently fold in the dry ingredients in three additions, alternating with the milk in two additions (start and end with flour). Fold gently until just combined; do not overmix.
- Divide the batter evenly among the 12 liners, filling each approximately two-thirds full.
- Bake for 18–22 minutes, or until a skewer inserted into the center comes out clean and the tops spring back when lightly touched.
- Cool the mini cakes in the tin for 5 minutes, then carefully transfer them to a wire rack to cool completely.
- Once fully cooled, dust generously with powdered sugar before serving.