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Plain flour (aka all purpose flour) – there’s a widely held misconception that cake flour is the secret to tender, fluffy cupcakes. This is simply not true. These cupcakes actually come out better using plain flour rather than cake flour. You can taste the vanilla and butter slightly better, the crumb is slightly more velvety AND it keeps ever so slightly better too. Cake flour works very nearly as well so if that’s all you’ve got, it can be used. Do not substitute with self raising flour or gluten free flour; Eggs at room temperature, not fridge cold – whipped to aerate, these are key to make the cake extraordinarily light and fluffy. You don’t get an eggy flavour. It’s important for the eggs to be at room temperature as they whip better; Baking powder – not baking soda (bi-carb), it doesn’t rise as well. This is our safety net, extra helping hand to make the cake rise; Milk, full fat – just plain cow milk. Low fat works as well but rises marginally less. Do not substitute with non dairy milk or buttermilk; Sugar – best to use caster / superfine sugar if you can because it dissolves better in the eggs. But regular / granulated sugar works just fine too – you may just end up with slightly more (tiny!) speckling on the surface (from residual undissolved sugar grains. Barely visible to ordinary people – I’m just particular! Oil – just 1 1/2 teaspoons adds a noticeable hint of extra moistness, especially on Day 4, without weighing down the cupcake in the slightest; and Vanilla extract – the best you can afford. Imitation will work just fine, but the flavour isn’t as pure or real. I use Queen Vanilla Extract. Don’t waste your money on vanilla beans or vanilla bean paste – it’s not worth it for cupcakes.

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薄力粉（別名中力粉） – 薄力粉が柔らかくふわふわのカップケーキの秘密であるという誤解が広く広まっています。これは単純に真実ではありません。実はこのカップケーキは、薄力粉よりも薄力粉を使ったほうが美味しく仕上がります。バニラとバターの風味が少し良くなり、クラムは少しビロードのようになり、いつまでも続く

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Cake Flour (aka All-purpose Flour) – There is a widespread misconception that cake flour is the secret to soft and fluffy cupcakes. This is simply not true. In fact, these cupcakes turn out better if you use soft flour rather than plain flour. vanilla and butter style

INTO JAPANESE

薄力粉 (別名中力粉) – 薄力粉が柔らかくふわふわのカップケーキの秘密であるという誤解が広まっています。これは単純に真実ではありません。実はこのカップケーキは、薄力粉を使うよりも薄力粉を使った方が美味しく仕上がります。バニラとバターのスタイル

BACK INTO ENGLISH

All-purpose flour (also known as all-purpose flour) – There is a common misconception that all-purpose flour is the secret to soft and fluffy cupcakes. This is simply not true. In fact, these cupcakes turn out better when you use soft flour rather than plain flour. vanilla and butter star

INTO JAPANESE

中力粉（中力粉としても知られています） – 中力粉が柔らかくふわふわのカップケーキの秘密であるという誤解がよくあります。これは単純に真実ではありません。実はこのカップケーキは、薄力粉を使うよりも薄力粉を使った方が美味しく仕上がります。バニラとバターのスター

BACK INTO ENGLISH

All-purpose flour (also known as all-purpose flour) – There is a common misconception that all-purpose flour is the secret to soft and fluffy cupcakes. This is simply not true. In fact, these cupcakes turn out better when you use soft flour rather than plain flour. Ba

INTO JAPANESE

中力粉（中力粉としても知られています） – 中力粉が柔らかくふわふわのカップケーキの秘密であるという誤解がよくあります。これは単純に真実ではありません。実はこのカップケーキは、薄力粉を使うよりも薄力粉を使った方が美味しく仕上がります。バ

BACK INTO ENGLISH

All-purpose flour (also known as all-purpose flour) – There is a common misconception that all-purpose flour is the secret to soft and fluffy cupcakes. This is simply not true. In fact, these cupcakes turn out better when you use soft flour rather than plain flour. Ba