Oven - Plain Cupcakes

Yieehaa...bought myself a new oven. ( actually, it's my 'ever dearest' that bought it for me :))
This time I have a REAL oven. It's not that my last oven is not an oven, but, this time it's more real. What am I mumbling about..???
Well, may be because I am overly excited.
Let me tell you about my last oven. It's a very small convection oven, which my mother bought almost 25 years ago (my goodness...the oven is about my age ...hehhe, well may be I am a few years 'older' than it). After i got married, i kinda took the oven from her (since she always prefer to use the 'round' one). All this while, I've been doing all my baking with the oven. From cakes to cookies, breads, all kind of buns, and I even roast chicken in it. But, those who are familiar with ovens and cooking in general, would know that small oven always cause problems to its baking products, my cake always overbaked at the top, cookies were not evenly baked, etc. But I managed...
I've never asked my husband to buy things for me. Anyway, he must have thought that i need a new oven (after 6plus years of marriage :)) . He did all the 'choosing the right oven' thing. He went to lots of shops, read reviews, compared the function, etc.
To you dear..thank you very much...love you.

I haven't placed the oven inside its cabinet. Anyway, my hubby and the kids were really excited more than myself (it seems), and kept pressuring me to try baking with the new oven.
So, here's my first cupcakes. The texture really improves with the oven. So, who said baking is baking, doesn't matter what oven you are using???... It does matter.



Did you notice the texture? It's softer.
I've baked using this same recipe at least 10 times, but this times, it's the best. Well, may be it's pure luck, but I believe it's have something to do with the oven. :)

Plain Cupcake
* 3 cups sifted all-purpose flour
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup butter
* 1 3/4 cups granulated sugar (I used 1 cup)
* 4 eggs
* 1 teaspoons pure vanilla extract
* 1 cup milk

Preheat oven to 174 C. Line pan with baking cups.

Sift together flour, baking powder and salt; set aside.

Cream sugar and butter together until light and fluffy. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute.

Pour into prepared cups. Bake 18-20 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes. Remove from pans; cool completely.