Classic Vanilla Cupcakes
1/2 cup unsalted butter softened
1/2 cup vegetable shortening softened
2 cups sugar
4 extra large eggs (l cup eggs)
1 tablespoon vanilla
2 drops lemon and almond extract optional
1/4 teaspoon salt
3 cups all-purpose flour
1/4 cup cornstarch
2 tablespoons baking powder
2 1/2 cups milk
Line two twelve-cup muffin pans with cupcake liners. Preheat oven to
375 degrees F. (If freezing unbaked, freeze only in foil baking
cups-Paper will get soggy from condensation, when thawing.)
Blend butter with shortening until light and fluffy. Add in sugar
and beat well. Add in eggs and extracts. Mix dry ingredients
together and fold into batter, alternating with milk. Blend on slow
speed to combine, scraping down bowl sides and bottom often. Blend
until smooth, about 3 minutes. Fill cupcake liners two-thirds to
almost full. Place in oven, immediately reducing heat to 350 degrees
F.
Bake until cupcakes test done (tops should gently spring back when
touched), about 20-24 minutes depending on size of cupcakes. Freeze
unfrosted. Approximately 24 medium cupcakes - 36 smaller cakes.
"NOTE: Finally, a light, moist white cake that makes perfect
cupcakes. No need to turn to a mix. Also suitable for sheet cakes,
and birthday character cakes. The cornstarch softens the all-purpose
flour, approximating cake flour." |