Ingredients
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2 large eggs (at room temperature)
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100g (1/2 cup) granulated sugar
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3 tbsp honey
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2 tbsp warm milk
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100g (3/4 cup) cake flour, sifted
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1 tbsp vegetable oil
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1 tsp vanilla extract
Instructions
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Preheat Oven
Preheat to 170°C (340°F). Line a muffin tray with cupcake liners. -
Mix Honey & Milk
In a small bowl, stir honey into warm milk until dissolved. Set aside. -
Whip Eggs & Sugar
Beat eggs on high speed. Gradually add sugar and beat until pale, thick, and fluffy. -
Combine Wet Ingredients
Gently mix in honey-milk mixture and vanilla extract until smooth. -
Add Cake Flour
Sift in flour in two batches. Fold gently each time to keep the batter airy. -
Fold in Oil
Add vegetable oil and fold carefully until fully combined. -
Fill & Bake
Fill cupcake liners 80% full. Bake for 18–20 minutes or until golden and a toothpick comes out clean.
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Cool
Let cool in the tray for a few minutes, then transfer to a wire rack to cool completely.
Notes
Tips
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Use room temperature eggs for best volume.
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Avoid overmixing to keep the texture fluffy.
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Try dusting with powdered sugar or topping with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes