Perfect Vanilla Cupcake

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/4 cups Cake flour or canadian all-purpose flour
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Canola oil

• Other

  • ½ cup buttermilk or plain kefir

Found on natashaskitchen.com

Description

Ingredients

• 1¼ cups cake flour or Canadian all-purpose flour
• 1¼ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs, room temperature
• ¾ cup sugar
• 1½ tsp pure vanilla extract
• ½ cup canola oil
• ½ cup buttermilk or plain kefir

Directions

• In a medium bowl, whisk together 1¼ cups cake flour (or Canadian flour), 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt. Set flour mix aside.
• In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
• Add ¾ cup sugar and continue to beat on medium speed (30 seconds).
• Add vanilla and oil and beat on medium speed (1 minute)
• Reduce mixer speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.
• Pour batter into a lined muffin pan. Fill to about ½ full (Do-Not overfill)
• Bake for 12 -14 minutes at 350 °F or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a couple minutes, then remove. Once the cupcakes are cooled to room temp, pipe on the frosting.