Ingredients:

  • 190g All purpose flour
  • 150g Granulated sugar
  • 1.5 tsp Baking powder
  • 0.5 tsp Fine sea salt
  • 113g Unsalted butter, softened to 65°F
  • 1 Large egg, room temperature
  • 120ml Whole milk, room temperature
  • 1 tbsp Neutral oil
  • 2 tsp Pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-count cupcake tin with paper liners.
  2. Combine the flour, sugar, baking powder, and salt in a large bowl.
  3. Beat the softened butter and oil into the dry mix until it looks like wet sand.
  4. In a separate jug, mix the egg, milk, and vanilla extract.
  5. Pour half the milk mixture into the flour butter mix and beat on low speed.
  6. Add the remaining liquid and beat for 1 minute until the batter is pale and velvety.
  7. Fill your cupcake liners exactly 2/3 full.
  8. Tap the pan firmly on the counter twice.
  9. Place in the center of the oven for 20 minutes until the tops spring back when touched.
  10. Let them sit in the tin for 5 minutes.
  11. Move to a wire rack until completely cool to the touch before frosting.