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Fluffy Vanilla Cupcakes from Food Network - Marys New Go To (24)

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MJF Notes: 12 servings made 12 cupcakes using a 16# (generous) disher. Pretty high domes so next time dont start and the high temp. Lots of large holes. Not sure if overmixed or undersifted dry ingredients. Also seemed dry and a bit heavy. Next time try more butter OR half butter half oil. (above recipe reflects half butter/oil). Made for Laurens picnic 10/15, much better. High volcanoe domes which I like cuz less frosting needed. To make smooth even dome, lower baking temp to 320 conv. Used this recipe for Mai Tai Cupcakes. Perfect!! Used for pumpkins spice pineapple cupcakes.

Preheat the oven to 320ºF fan. Line cupcake tins with papers.

Beat the oil, butter and sugar until well combined. Add the eggs one at a time, beating well after each addition.

In a separate bowl, sift the flour, baking powder and salt. Stir the milk and vanilla together. Add the flour and the milk alternately to the butter mixture, starting and ending with the flour and beating well after each addition.

Using #16 disher, scoop batter into the cupcake cups so they are two thirds full and bake for about 18 minutes, until a tester inserted in the centre comes out clean. Cool the cupcakes in the tins.

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