I love butter cake which is moist but not overwhelm with melted butter. The recipe I have adopted has an almost comparable amount of eggs to butter.The eggs and evaporated milk helped to give the cake a soft, moist and velvety texture. To bake my favourite butter cake in cupcake size was mainly for convenient serving and for my NS son to bring to camp. Yield: 8 cupcakes Paper cup size: 7⌀x3.5H cm Ingredients All ingredients in room temperature. Using 55~59g eggs 80g unsalted butter, softened 60g raw fine sugar 2 eggs, about 119g in total 80g top/cake flour 2g baking powder 1/8 tsp fine salt 10g condensed milk 20g evaporated milk/milk 1/2 tsp vanilla extract 2g cocoa powder Directions 1. Combine condensed milk, evaporated milk and vanilla extract in a small glass. Set aside. 2. Combine top flour, baking powder, and salt in a bowl. Set aside. 3. Beat eggs till frothy. Set aside. 4. Cream softened butter with raw fine sugar till the butter cream turns light and fluffy. 5. Gradually combine the beaten egg from Step 3 to the butter cream at Step 4. If the butter cream separated from the beaten eggs, add about 1 tbsp of flour mixture to the batter and mix. 6. Sieve and fold in half of the flour mixture from Step 2. 8. Add in the milk mixture from Step 1. Sieve and fold in the remaining flour mixture from Step 2, mix well into a smooth batter. 9. Pour the batter to the paper cake cups, about 52g per cup. Mix the 2g of cocoa powder to the remaining butter batter in the mixing bowl. Scoop about 2 tsp of the cocoa batter and add to the top of the butter batter. Use the narrow end of a teaspoon to stir the batter briefly, about 2 to 3 rounds, to create the swirling pattern. Place the cake cups over a baking tray. 10. Bake at middle rack of a preheated oven at 160℃ for 35 to 40 minutes, or till an inserted skewer draws out clean. 11. Transfer the cake to a cooling rack to cool down for about 10 minutes. Cover the warm cake with a cling wrap, and let it cool to room temperature. This step is optional. 12. Enjoy 😋