You will need:
1 cup (200 g) white sugar
1/2 cup (120 g) butter
2 tsp (10 ml) vanilla extract
1 1/2 (180 g) cups all-purpose flour
1 1/2 tsp (8 ml) baking powder
1/2 cup (120 ml) milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
I made cupcakes. I used an extra large muffin pan.
Once they were finished baking I set them on a tray in the freezer for a hour. They did stick a bit in the pan as you can see in the photo but not to worry. I can show you how mistakes don’t matter and anything can be fixed with icing.
I cut the cupcakes in half like a layer cake. To make the cake as straight as possible see below how I set the cake up. Upside-down and backwards. I wear my sweaters the same way. It’s how I roll.
You can see my cakes are crumbly and parts of them stuck to the muffin tins. Don’t worry, it happens. Ice them when they are cold, not frozen.
If you ice a cake while it is frozen solid when is defrosts, it will expand causing your cake to crack.