Vanilla Cupcakes

By LisaMK

This basic recipe is from Food and Wine magazine. It is great for building to a tasty frosting and add-ins.

Ingredients

• 1 c plus 2 tbs flour
• 2 tbs cornstarch
• 1 1/4 tsp baking powder
• 1/8 tsp salt
• 3/4 c sugar
• 2 eggs, room temp
• 1 1/4 tsp vanilla extract
• 4 tbs unsalted butter, melted
• 1/4 c canola oil
• 1/2 c milk, room temp

Preparation

Step 1

Preheat oven to 350 degrees. Line muffin tin with paper or foil liners.
In a medium bowl, whisk the flour with cornstarch, baking powder, and salt.
In large bowl, using a handheld mixer, beat sugar, eggs, vanilla extract medium high speed until smooth and thickened slightly, about 3 mins. Add butter and oil andbeat until incorporated, scraping the bottom and side of bowl. add dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour batter into lined muffin tins, filling them 3/4 full.
Bake cupcakes for aobut 20 to 23 mins, until springy and toothpick comes back clean. Let the cupcakes cool slightly in muffin tin, then transfer to wire rack to cool completely. Frost and top cupcakes as desired.