Classic vanilla cupcake

Ingredients:

• 1.5 cups premium flour
• 1.5 tsp baking powder
• 1/4 teaspoon fine salt
• 2 large eggs at room temperature
• 2/3 cup sugar
• 170 g melted butter
• 2 tsp vanilla extract
• 1/2 cup milk
• Topping cream
• Special equipment: a standard 12-cup muffin tin or a 24-cup mini muffin tin lined with paper tartlets

Preparation:

1. Preheat oven to 170°C and place a rack in the center.
2. In a medium bowl, combine flour, baking powder and salt.
   
   In another medium bowl, beat the eggs and sugar with a mixer for about 2 minutes until pale. While beating, gradually pour in the melted butter, then the vanilla.
3. While whisking slowly, add half the flour mixture. Then add all the milk, followed by the remaining flour mixture; do not overmix the dough. Divide the dough among the molds.
4. Bake until a toothpick inserted into the center comes out clean, 18-20 minutes for standard cupcakes or 10-12 minutes for mini cupcakes. Cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely. Decorate with frosting.
   
   Recipe vanilla cupcakes with champagne.