Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 stick (1/2 cup) unsalted butter
1 cup sugar
3 large eggs
Directions
1. Preheat the oven 350 F. Line 24 muffin cups with paper liners.
2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Combine the milk, oil and vanilla extract in a 2-cup measuring cup or a small bowl.
3. In another medium bowl, with an electric mixer on medium speed, beat the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternately with the milk mixture in batches, beginning and ending with the flour mixture and beating just until blended.
Note: This mixture will be thick.. DO NOT ADD EXTRA MILK OR OIL TO MAKE IT WATERY.
5. Fill the paper liners two-thirds of the cup. I generally use an ice cream scooper, one scoops generally fills it up to two-thirds. Bake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove the cupcakes from the baking pan, place on a wire wrack and allow to cool completely
