Whimsical Bakehouse Vanilla Cupcakes

[aargnzarf]

These are the lightest, fluffiest cupcakes I have ever made. This recipe takes no time too. I like making a whole batch and putting the rest in my freezer, and snacking on them over the next week. You can frost these if you want, but they are really good by themselves. Sometimes I swirl a little melted chocolate in before baking. I've also added chopped strawberries and subbed the milk with buttermilk for a strawberry scone flavored cupcake. Expiriment! Enjoy!

Vanilla Cupcakes

This recipe can be sucessfully doubles or quadrupled. Makes 12. (10
in my silicone cupcake pans)

Grease the top of a 12-cup cupcake pan and line it with cupcake
liners. Preheat oven to 350 degrees. Have all ingredients at room
temperature.

Sift into a mixing bowl:
1 3/4 cups plus 2 tablespoons cake flour
3/4 teaspoon salt

Add and mix to combine:
1 cup sugar

Add:
1/2 cup plus 2 1/2 teaspoons warmed milk (110 degrees F) (microwaved
to slightly warm to the touch works great)
2 large eggs
4 ounces (1 stick) very soft unsalted butter
1/2 teaspoon pure vanilla extract

Beat at low speed with the whisk attachment for 1 minute. Scrape down
the bowl. Raise the speed to medium-low and beat for 1 1/2 minutes.

Add:
1 1/2 teaspoons baking powder

Mix at low speed for 30 seconds.

Fill each liner 3/4 full. Bake 18-20 minutes or until golden. The
tops should spring back when lightly pressed.