Perfect cupcakes with an intense vanilla flavor and a light crumb.
Ingredients
1½ cups unbleached cake flour
1½ cups unbleached all-purpose flour
1½ cups pure cane sugar
2½ teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) cold butter, cut into small cubes
4 large eggs
1½ cups organic milk
2½ teaspoons vanilla extract
Instructions
Preheat the oven to 350° F. Place the cake flour, all-purpose flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.
Add the butter and mix on low speed, until mixture resembles coarse crumbs (4 to 5 minutes).
Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.
Combine the milk and vanilla in a measuring cup. Beat half this mixture into the flour mixture. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.
Fill paper liners ⅔ of the way with batter, and bake for 20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool completely before topping with buttercream.