Assemble all ingredients together to avoid last minute rush.

Cut butter into ½’’ cubes.

If superfine sugar is not available, powder normal sugar in a Grinder.

Preheat Oven to 180°C/350°F for 20 minutes and place shelf in the middle of the oven.

Place cupcake liners in a Muffin Tray.

Now, start preparing batter for Cupcakes, whisk all purpose flour, salt and baking powder in a Mixing Bowl and set aside.

Then, microwave butter and milk in a heatproof utensil for 2 minutes on high. Do not boil the milk and keep it in Microwave only.

Now, in another Mixing Bowl beat eggs and sugar for 30 seconds or until they incorporated well with the help of a Hand Mixer.

When the egg is whipped, add 1/3 flour and beat for 5 seconds. Stop beating and add remaining flour, mix on for another 10 seconds. Mix the flour well in the egg batter.

Then, pour hot milk, oil and vanilla in a Bowl. Add about 3/4 cups of the egg batter into the hot milk and with a Whisk mix well until smooth. It will start foaming.

Now, add this mixture into the remaining egg batter and beat for 10 seconds until smooth. Scrape down sides and base of the Bowl.

Pour batter into Muffin Tray moulds, filling 2/3 of the way up. Bake 22 -23 minutes or until golden and toothpick inserted into middle comes out clean.

Remove from Oven. Cool for 2 minutes then using a fork, remove and place on cooling rack. Cool completely.

Serve plain or decorate with the choice of frosting or icing.

Enjoy Vanilla Cupcakes!