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Demonstrated at the 2011 Melbourne Food and Wine Festival.
Preheat the oven to 180°C. Line the holes of a 12-hole 80ml muffin tin with paper cases.
Beat the butter, sugar and vanilla in a medium bowl using an electric mixer until light and fluffy.
Beat the eggs into the butter mixture one at a time. Add half the sifted flours and half the buttermilk, and mix in the remaining flours and buttermilk.
Divide the mixture evenly and smooth the tops (this will help the cupcakes to rise evenly).
Bake for 25–30 minutes or until lightly golden and cooked when tested with a skewer.
Allow cupcakes to stand for 5 minutes in the tin before transferring to a wire rack to cool.
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