Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, oil base cupcake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Oil base cupcake is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Oil base cupcake is something which I’ve loved my whole life.

The "OG cupcake" was that way too, but used butter and were a little denser. These cupcakes use oil and are lighter. We've got the usual suspects in this cupcake, starting with the dry ingredients: all-purpose flour, sugar, baking powder and salt.. This is a nice oil-based option.

To begin with this particular recipe, we have to first prepare a few components. You can have oil base cupcake using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Oil base cupcake:

1. Make ready 1 &1/4 cup of flour
2. Take 2 eggs
3. Prepare 1/2 cup veg oil
4. Get 1/2 cup buttermilk
5. Take 1 tspn of bp
6. Get 1/2 tspn of bs
7. Make ready 3/4 cup castor sugar
8. Take Vanilla extract 1 tspn

Tips for the BEST Cupcakes: Room Temperature Ingredients - eggs, buttermilk and butter must be at room temperature to keep your batter an even consistency.; Alternate Adding Flour and Buttermilk - this keeps the mixture uniform and well blended. If you add in all of the flour or buttermilk at once, it can saturate the creamed butter and cause the mixture to separate. It had a nice dome, slightly shiny. It had the right butter flavour but the texture was closer to the oil cupcakes - moist but still airy and light.

Instructions to make Oil base cupcake:

1. Add the oil in a bowl, add sugar and mix for 5 minutes,add eggs and continue mixing
2. Add the buttermilk mix unntil well combine
3. Add the sieveted flour,bp and bs mix and add the vanilla essence,line the baking tray with muffins,scoop the batter to each muffins
4. Bake for 20 to 25 minutes

It had a nice dome, slightly shiny. It had the right butter flavour but the texture was closer to the oil cupcakes - moist but still airy and light. The added yoghurt also helps get a nice texture. Verdict - The half butter, half oil recipe was the clear winner! In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until light and fluffy.

So that is going to wrap it up for this exceptional food oil base cupcake recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!