MJF Notes: 12 servings made 16 cupcakes. DELICIOUS, PERFECT. Tried a raspberry drizzle. Didnt need it. Very moist. Made for Amy Made again and the cupcakes all fell in the middle quite a bit. Made exactly the same. Comparing to other recipes, this recipes has way more leavening, and a bit more liquid. Above is reduced to 1 tsp BS and 1 tsp BP. Milk reduced to 3/4 cups.

Heat oven to 350°F. Prepare cupcake tins with papers.

In large mixer bowl, stir together dry ingredients.

In a measuring cup whisk eggs, milk, oil, and vanilla. Add to dry ingredients and stir just until it comes together

Stir in boiling water by hand (batter will be thin). The cake is still very moist but it doesnt seem to fall as much as it cools.

Using #20 disher (but a little scant or the may overflow), scoop into cupcake papers. Bake 15 to 18 minutes until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pan to wire racks.

MJF Notes: From HandleTheHeat: There's a trick I learned while writing my Ultimate Guide to Muffins for getting beautiful domed cupcakes, as pictured above. Start with a high temperature and drop to a lower temperature. Try starting at 400°F for 5 minutes, then reduce to 350°F for another 10 to 15 minutes, or until the cupcakes are done according to the recipe directions. You'll also want to be sure to fill your cupcake tins 3/4 full with batter. This takes a little experimenting with and will depend on the recipe you're using, but it's a good trick to know!