On 2/16/2011 I added the cupcake mold sizes. On 2/26 I lowered the amount of sugar from 430 g --> 300 g. For those who had already printed it out, I'm sorry!
Lowering the amount of sugar makes the taste more suitable for Japanese people, but to make the super sweet "American-Style Cupcakes," use the original amount of sugar.
Mix together the flour, baking powder, and salt. In a separate cup, mix together the milk and vanilla extract.
Thoroughly mix the sugar into the room temperature soft butter.
Add the egg into Step 3 in 4 portions, mixing between each addition and watching that the batter doesn't separate.
Beat the flour mixture and the milk mixture from Step 2 into 4 until there are no more lumps.
Spread butter (not listed) or a cupcake liner into the cupcake mold.
Fill until 80% full.
Bake for 23~28 minutes at 175°C (360°F). If an inserted toothpick comes out clean from the center, take out and let cool on a rack for 10 minutes.
They look like this.
I made animal faces with icing!
Recipe ID: 1280352 I made a version for American Thanksgiving and Christmas.
I used the 9 cm x 4 cm pan on the left. You can also use the 7 cm x 3 cm pan on the right to make 25~32 small cupcakes.
On 3/4/2011 I used 240 g of sugar and 200 g of butter, but it wasn't very sweet. I have also made it without a problem with artificial sweetener.
If you use the muffin pan on the left shown in Step 12, fill 80% of the way and they'll be the size of the large muffins sold at coffee shops.
Story Behind this Recipe
I searched through American cookbooks to make refreshments for my child's school functions and for parties. The standard recipe is probably a little bit too sweet for Japanese people, so I adjusted the ingredients.
Use a measuring spoon to measure the ingredients. The baking time varies depending on each household's oven, so adjust accordingly. I bake mine for 23 minutes. I used American cupcakes as a reference for this recipe, so they might be too sweet. But even if you decrease the sugar amount, they're still moist.