Moist Vanilla Cupcakes

Step 1: Preheat the oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place a shelf in the middle of the oven.

Step 2: Place cupcake liners in a standard muffin tin.

Step 3: Whisk the flour, baking powder and salt together in a large bowl. Set aside.

Step 4: Place the butter and milk in a heatproof jug. Microwave on high for 2 minutes to melt the butter. Do not let the milk bubble or boil; foam is fine. Cover and leave it in the microwave to keep very warm. Alternatively, cover the jug and leave it on the turned-off stove.

Step 5: In a separate, preferably heavy-based glass bowl, beat the eggs for 30 seconds on speed 6 with a handheld beater.

Step 6: With the beater still running, pour in the sugar over 30 seconds.

Step 7: Beat the eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.

Step 8: Scatter one-third of the flour mixture over the whipped eggs and beat on speed 1 for 5 seconds. Stop the beater, add half of the remaining flour, and mix on speed 1 for 5 seconds. Add the rest of the flour and mix on speed 1 for 5–10 seconds, just until incorporated. Stop as soon as you can no longer see flour.

Tip: Mix as little as possible.

Step 9: Pour the hot milk mixture, vanilla and oil into the now-empty flour bowl. Add about three-quarters of a cup of the egg batter to the hot milk; the amount does not need to be exact. Whisk until smooth. The mixture will look foamy.

Tip: Whisking this portion vigorously is fine.

Step 10: With the beater on speed 1, pour the milk mixture into the egg batter over 15 seconds, then turn off the beater.

Step 11: Scrape down the sides and base of the bowl. Beat on speed 1 for 10 seconds, until the batter is smooth and pourable.

Step 12: Pour the batter into the lined muffin tin, filling each cup two-thirds full. Do not fill it more. A standard ice cream scoop with a lever makes filling easy.

Step 13: Bake for 22 minutes or until golden and a toothpick inserted into the middle comes out clean.

Step 14: Remove the cupcakes from the oven. Cool for 2 minutes, then use a fork to help lift them out and place them on a cooling rack. Cool completely before icing with your choice of frosting, or serving with cream and fresh berries or jam.