Making cake mixture as step 1 to step 5: Cream the sugar and butter together in a bowl untill pale and fluffy. 打发黄油和糖，到细腻羽毛状。
In a separate bowl, beat the eggs and vanilla extract with a fork. 另外用一个碗搅散鸡蛋和香草精。
Pour in the eggs mixture and combine it with butter and sugar. 把鸡蛋香草精的混合物拌进黄打发的黄油中。 原方中没有说明，实际上在这一步，当加入鸡蛋混合物后，需要电动搅拌器继续工作一两分钟，使新加入的食材与之前的食材充分混合。
Sift the flour into the bowl. You can tap the sieve with your hand to help the flour through. 面粉筛入。
Use a spatula to fold everything together. Do this carefully so you don’t flatten the bubbles. 用刮刀把所有的东西拌到一起，这一步需小心轻快，以免消泡。
Making cupcakes as step 6 to step 8: Preheat the oven to 180°C. Line texas muffin tin with 6 paper cases. 把步骤五放到模具里。 纸杯蛋糕模具大小不一，如果是普通模具的话，这些材料能做10个左右（如封面图片）；如果是德克萨斯玛芬模具（最大的那种，此图示），正好是6个的量；迷你玛芬模具能做出12个。
Use a spoon to divide the cake mixture between the cases.
Bake in the oven for 25 minutes until golden and just firm. Cool in the tins for 5 minutes, then move to a cool rack. 180°，25分钟。拿出晾凉。 成品相当不错，奶香温暖了四周。不用在乎是否开裂，当它被糖霜装饰一新后，谁会在乎被覆盖了的是裂了还是不裂呢？！
巴西果口味滴
二倍材料的量做出六个cafe style 的大杯子，这就是明天的行军干粮啦！💪
It’s important to cream the butter and sugar and beat the eggs well to get a lot of air into the mixture. This will help your cakes rise.