Vanilla Cupcakes

Notes

• Make sure there’s a ring of golden-brown around the edges of the cupcakes, to ensure they’re fully baked.
• For trifles, make three regular-height 8” rounds with 1x batter.
• It may be tempting to make tall cake layers with this recipe, but they’re prone to collapsing after baking. Consider a different recipe.
• Any leftovers can be microwaved in a shallow ramekin for 60-90 seconds for a quick cake.

Yield

• 24 cupcakes (20 minutes at 375 °F).
• 8 dozen mini cupcakes (11-12 minutes at 375 °F).
• [Discouraged] Four 6” round cake layers (28-30 minutes at 350 °F).
• [Discouraged] Two heart-shaped 8”-equivalent layers (40-43 minutes at 350 °F).
• [Discouraged] Two 9” squares (with 1.5x batter; 35-40 minutes at 325 °F).
• [Discouraged] Three tall 8” rounds (with 1.5x batter; 40-45 minutes at 350 ºF).
• [Discouraged] One 9” x 13” cake (28-30 minutes at 350 ºF).

Ingredients

• 3 cups (360 g) flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups (400 g) sugar
• 1 cup (236 mL) vegetable oil
• 2 eggs
• 3 teaspoons pure vanilla extract
• 2 cups (472 mL) milk

Steps

1. Preheat oven to 375 degrees F. Line muffin tins with liners.
2. In a bowl, whisk together flour, baking powder, salt, and sugar.
3. Whisk in oil and eggs, one at a time. Add vanilla.
4. Add milk, gradually.
5. Pour into individual baking cups, until they are about 2/3 full.
6. Bake for 20 minutes (for standard cupcakes) or 11 minutes (for mini-cupcakes) or until golden brown.

Source

Adapted from “Devil’s Food Cake”.