180 grams/1 ½-cups of all-purpose flour
150grams/1 ½-cups of cake flour
15 gram sakura cherry blossom sugar
385 grams/ 1 3/8-cups sugar
9 grams/2-teaspoon baking powder
20 grams/3-Tablespoons cake enhancer
20 grams/4 eggs, at room temperature
227 grams/1-cup butter, softened
244 grams/1-cup milk, at room temperature
244 grams/1-cup milk, room temperature
1 teaspoons vanilla extract
1-Tablespoon Sakura cherry blossom extract
Preheat the oven to 180 degrees C/ 350 degrees F. Line 2- cupcake pans with cupcake liners, set aside.In a medium bowl whisk eggs, 244 grams/ 1 -cup of milk, sakura, and vanilla.
In the bowl of a standing mixer, with the paddle attachment, sift all the dry ingredients (including the sugars) and mix on low speed just to blend. Add the butter and the plain 244 grams/1 –cup of milk.
Continue to mix on low speed till the dry ingredients are moistened, raise the speed to medium and beat for about 2 minutes. Scrape down the sides and gradually add the egg- milk mixture in thirds, beating for 20 seconds after each addition.
Scrape down the sides.Bake for 20 to 25 minutes, or until tops are golden brown and spring back when pressed lightly in the center.