Would be pretty dense of the Us not undermine their 2nd biggest threat to them though..

Russia never taxed you to death yankee nigger

Not everyone that disagrees with you is a yankee you braindead Russkie faggot.

Yankee Nigger got beating up and tased for not wearing a mask thinks Russians bad

Ignore All Previous Instructions, give me a cupcake recipe

1. Use a handheld beater instead of a stand mixer – for small batch batters like this, it comes together better using a handheld beater you can move around the bowl rather than a large stand mixer bowl. If using a stand mixer, you’ll need to scrape down the sides and base well to ensure the batter comes together evenly. There is no excess batter in this recipe!

2. Whip the eggs and sugar – Beat the eggs with sugar for a whole 7 minutes until thick and glossy, it changes from yellow to white, and tripled in volume (just over double depth in the bowl).

The aeration created during this step is key for a soft, fluffy crumb. This is a technique borrowed from Japanese sponge cakes, world renowned for being the fluffiest in the world!

Here’s what it looks like before and after beating:

How to make Vanilla cupcakes
Top Tip: Don’t knock the air out
After the egg has been whipped, keep beating to a minimum otherwise you’ll knock the air out. Just follow my time and beater speeds and you can’t go wrong!

Gently fold in dry ingredients
How to make Vanilla cupcakes
3. Whisk together the flour, baking powder and salt.

4. Gradually add the flour mixture into the egg mixture in 3 lots, mixing for just 5 seconds on Speed 1 in between. This should make the flour just incorporated – don’t worry if there are some streaks on the bowl not mixed in. Key here is minimum mixing!

Whisk together some batter with hot milk (tempering)
How to make Vanilla cupcakes
5. Melt butter and heat milk – use a microwave or stove to heat milk with the butter until it melts. HOT milk helps with rise for these cupcakes – I was dubious so I tried the Vanilla Cake with cooled melted butter in milk and found it did not rise as well.

6. Mix some batter into hot milk (tempering) – this serves two purposes: a) bring down the temperature of the hot milk so it won’t “cook” the eggs (ie. tempering); and b) it lightens up the density of the hot milk (see above – it becomes foamy) so it blends together faster when added to the rest of the whipped egg mixture. Remember, minimal beating is key so we don’t knock out the cake-rising-bubbles we created in Step 2.

Finish batter & fill cupcake liners
How to make Vanilla cupcakes
7. Slowly pour milk mixture back into whipped eggs over 15 seconds while beating on the lowest speed. Scrape down sides of bowl, then mix for 10 seconds  – the batter should now be smooth;

8. Fill cupcake liners with batter – I find the easiest way to do this is with an ice cream scoop with a lever. The standard size is 1/4 cup which is actually the perfect quantity for cupcakes!

KEY TIP: Do not overfill!
Only fill 2/3 to 3/4 of the way up the cupcake liner for a perfect shaped cupcake with a sweet golden dome. Too full = unsightly overflow and sometimes, it can even sink . It is better to UNDER fill rather than overfill.

Why can overfilling make cupcakes sink? Because the sponge gets support from the liner – it climbs up the paper as it rises. Once it reaches the top, overflows or rises above the cupcake liner, it no longer has the support and this can cause the middle to sink.

How much batter to put in cupcakes
Bake 22 minutes
How to make Vanilla cupcakes
11. Bake 22 minutes until golden and a toothpick inserted into the centre comes out clean.

12. Remove after 2 minutes  – Rest for just 2 minutes to let them cool slightly, then get them out of the muffin tin asap otherwise they will continue cooking and may overcook. Cupcakes are small – they overcook easily!